Pumpkin Brownies with Pumpkin Pie Frosting

Submitted by: George Bryant

Servings: 20

Ingredients:
Ingredients (Brownies):

1 Cup Coconut Cream Concentrate, melted
3 Eggs
1/2 Cup Raw Organic Honey
1/2 Cup Pumpkin Puree
1/4 Cup Organic Cocoa Powder
1 Tbsp Cinnamon
1 Tbsp Pumpkin Pie Spice
2 Tsp Vanilla Extract
1/2 Tsp Baking Soda
1/4 Tsp Sea Salt

Ingredients (Frosting):
4 Tbsp Vegetable Shortening – The vegetable shortening should be made out of palm oil
2 Tbsp Raw Organic Honey
1/2 Tsp Vanilla
1/2 Tsp Pumpkin Pie Spice

Instructions:
Brownies:

1. Preheat your oven to 325 Degrees F
2. Place all of your ingredients for the brownies together in a mixing bowl
3. Use your hand mixer and form your batter
4. Pour your batter into a greased 8×8 baking dish (grease with coconut oil) or into greased individual mini muffin pans like I did
5. Place in the oven and bake for 30-35 minutes if in the pyrex dish or 20 minutes in the mini muffin pan or until your brownies pass the toothpick test
6. Remove from oven, let cool
7. Cut to size of your choice in pyrex dish or remove mini muffins and let cool
8. Once cool, move onto the below frosting

Pumpkin Pie Frosting:

1. Put all of your ingredients in a mixing bowl
2. Whisk until your frosting is combined
3. Use and serve at room temperature and ensure your brownies are cool before putting it on or it will melt

 

Robb Wolf

Robb Wolf, author of The Paleo Solution and Wired to Eat, is a former research biochemist and one of the world’s leading experts in Paleolithic nutrition. Wolf has transformed the lives of tens of thousands of people around the world via his top ranked iTunes podcast and wildly popular seminar series.