Chocolate Pumpkin Brownies

Pumpkin and chocolate is a delicious fall combo I simply can't get enough of! Last year, I combined the two to create Double chocolate Pumpkin Cookies and this year I combined them to create chocolate pumpkin brownies! These healthier brownies are rich, creamy and delicious. You'll love them!

Inspired by Donna Hay's Choc-Banana Brownies, these 'almost good for you' brownies are made with almond flour and are naturally sweetened with dates and maple syrup. A few chocolate chips too... because I couldn't resist!

Ingredients:
10 soft fresh dates, pitted
1 3/4 cup pure pumpkin puree (not pumpkin pie)
1/4 cup oil of choice (something light in flavour ~ I use sunflower oil)
1/4 cup maple syrup
2 eggs
2 tsp vanilla extract
1 1/2 cups almond flour
2/3 cup cocoa powder
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 cup mini semi-sweet chocolate chips (optional)

Instructions:
1. Preheat oven to 350F. Line a square cake tin with parchment Paper.
2. Place everything, except for the cocoa powder and chocolate chips, in a food processor and process just until smooth. 
3. Remove 1 cup pumpkin mixture from food processor and set aside.
4. Add cocoa powder to food processor and process just until combined. Don't over mix. Remove the lid of the food processor, and using a spatula, fold in chocolate chips.
5. Pour 1/2 of the chocolate mixture into the prepared tin and smooth with a spatula. Top with the 1 cup pumpkin mixture you set aside. Smooth with a spatula. Pour the remaining chocolate mixture on top and using a butterknife, gently swirl the batter around. Don't over mix or the swirls will become messy.
6. Bake for 30 minutes. Remove from oven and let brownies cool in tin for 10 minutes before moving to a wire rack to cool completely. Cut, serve and enjoy! Keep the brownies in an airtight container in the refrigerator for 7 days. 

SUBSTITUTES:
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The almond flour can be substituted with all-purpose flour, but the brownies will have a lighter and fluffier texture - like cake.

The Cocoa powder can be substituted with Toasted Carob powder ~ a healthy alternative to cocoa that is low in calories, contains no fat and is caffeine free.