1cupSwerve brown sugaror regular brown sugar for vegan
1cupLily’s baking chips
1teaspoonbaking soda
1teaspoonbaking powder
1tablespoonvanilla extract
½teaspoonof salt
¼cupnatural peanut butteryou can use almond butter if you want
Topping:
½cupLily’s melted baking chips
2tablespoonscrushed walnuts
pumpkin pie spiceoptional
Instructions
Preheat oven to 350 degrees F and line an 8x8 pan with parchment paper
Using a hand mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter and vanilla extract. Mix until well combined.
Combine all the dry ingredients (except chocolate chips) until mixed well.
Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined.
Fold in the chocolate chips.
Pour batter evenly into 8x8 pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy.
After the brownies are completely cooled, melt your chocolate (which will be on the thick side) and drizzle over brownies. You can then add the walnuts and pumpkin pie spice if you want.