This is an incredible recipe that Alyson put together and baked two nights ago. They all mysteriously disappeared within 24 hours…
Here’s a pro tip: go ahead and try them when they just come out of the oven if you must, but they reach the height of fudgy deliciousness once they’ve cooled.
Pumpkin-Chocolate Chunk Squares Recipe
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 ½ tsp pumpkin-pie spice
- ½ tsp ginger
- 1/2 tsp baking soda
- 1/2 cup (1 stick) butter, room temperature
- 1/2 cup xylitol (or natural sweetener like honey or maple syrup)
- 1 egg
- 1 tsp vanilla extract
- 3/4 cup canned pumpkin puree
- 1 bar of 100% unsweetened chocolate, cut into chunks
Preheat oven to 350 degrees. Line bottom and sides of a 9×13-inch baking pan with foil. In a medium bowl, whisk together almond flour, coconut flour, pumpkin-pie spice, and baking soda. Set aside.
With an electric mixer, cream butter and xylitol until smooth. Beat in egg, vanilla, and pumpkin puree (mixture may look curdled). Mix in dry ingredient. Fold in chocolate chunks. Spread batter into pan. Bake for 20-25 minutes.
Enjoy, folks! Let us know how it comes out.
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