Ingredients
1 1/4 cup canned pumpkin puree (NOT pumpkin pie filling)
1/2 cup unsweetened salted almond butter (if not salted, add a pinch of sea salt to recipe)
2 scoops JJ Virgin Chocolate Paleo Inspired All-In-One Shake
1/4 cup cup whipped aquafaba (liquid from the chickpeas in a can)
Directions
1Preheat oven to 350F.
2Generously oil an 8”x8” square pan with coconut oil or avocado oil.
3Beat together the ingredients in a mixing bowl using an electric mixer.
4Transfer batter to greased loaf pan and smooth into even layer.
5Bake at 350F for 35-40 minutes, until a wooden skewer inserted in the center comes out mostly clean.
6Cool in the pan completely before cutting into 8 brownies. (You can put the pan in the refrigerator to speed that process up.)
7Store leftover brownies in airtight container in refrigerator for up to 5 days. Brownies also freeze beautifully for up to 6 weeks!
Want more healthy, yummy recipes? Check out jjvirgin.com/recipes.
