Author: Rachel Conners
Serves: 16 brownies
Ingredients:
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
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