Pumpkin Brownie Bars

Pumpkin recipe number 4!!

There’s something about brownies, bars, and cookies that is less intimidating than cakes and pies, both when it comes to making them and eating them. People seem to feel guiltier over eating a piece of birthday cake than they do grabbing a couple of cookies from the cookie jar.

Since we’ve covered a savory pumpkin dish and a rich dessert, I wanted to put together something you could grab as a snack on your coffee break or even eat for breakfast. I treated these bars like a coffee cake and ate them for breakfast with a side of eggs every day for a week. I admit, I probably wouldn’t do that with the cheesecake.

Probably.

Ingredients

4 tbs butter
½ cup sugar-free sweetener
2 eggs
1 tbs apple cider vinegar
1 ½ cups almond flour
½ cup coconut flour
¼ tsp salt
1 ½ tsp baking soda
2 tsp pumpkin pie spice
¼ tsp vanilla
1 cup pumpkin puree

Preheat oven to 350’F.

Using a stand mixer or handheld mixer, combine butter and sweetener. When fully incorporated, mix in the eggs and apple cider vinegar. Combine almond flour, coconut flour, salt, baking soda, and pumpkin pie spice in a separate bowl. Slowly add the dry ingredients to the egg mixture. When fully blended, fold in vanilla and pumpkin puree.

Pour batter into a greased 9×9 baking dish (mine was glass). Bake 25-30 minutes or until toothpick inserted into the center comes out clean.

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