Pumpkin Cheesecake Brownies (Gluten Free + Refined Sugar Free)

Author: Rachel Conners
Serves: 16 brownies


6 oz. dark chocolate, coarsely chopped (I used 72%)
½ cup (112g) coconut oil
⅔ cup coconut sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup (64g) Bob’s Red Mill almond flour
½ teaspoon salt
1 tablespoon cocoa powder

For the pumpkin cheesecake swirl

4 ounces cream cheese, softened
¼ cup coconut sugar
⅓ cup pumpkin puree
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 large egg, room temperature

Read more at bakerita.com



Stay Fancy! ;)

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.