Fudgy Pumpkin Pecan Brownies (GF, Paleo)
These Pumpkin Pecan Brownies are refined sugar + gluten free. They're perfectly fudgy, not too sweet and guaranteed to impress even your pickiest friends!
Updated Sept 21, 2017;
Originally Posted Nov 20, 2015
It's funny how some things in life never change. In 2015, I wrote about how I started working out in the mornings in an effort to become more of a morning person. I was trying to make it to 7am SWEAT Chicago classes, particularly on Tabata Tuesday. Here we are almost two years later and I'm still trying to figure out how to make myself workout first thing in the morning. The struggle is REAL. These past 3 weeks, I've been easing back into it by none other than... 7am SWEAT classes! Today, I added in a 7am Barre class at Bar Method Chicago. Barre is a lower intensity workout so was a nice change for my not-quite-awake-yet self in the morning. I'm going to try to start doing that weekly as well. I can't say I "enjoy" getting up in the AM and being super active, but it's really convenient to already have my workout done by 8am. I'm hoping that if I keep adding in 7am classes every few weeks, my body will just get used to it. Check back in another 2 years and I'll let you know if my plan has worked this time around!
By the way, if you're looking to add in some new fitness classes, but not sure where to start - check out my post on free + discounted first visit fitness classes in Chicago!
Something else that hasn't changed in two years is my love for pumpkin. I count down to the day each year that Starbucks releases their Pumpkin Spice Latte. I'm not interested in drinking one (I've never had one and I'm pretty sure it would be so sugary sweet that I would throw up) but it signals the time of year when it becomes socially acceptable to pumpkin everything. I waited all of 2 hours before going home and remaking the Pumpkin Pecan Brownies or as Kyle calls them - Oober Goober Bars.
These bars take less than 5 minutes to get all mixed up. Seriously. You'll still be waiting for the oven to preheat when you finish these. That's how easy they are! And that's why I'm never really upset that we eat them all so quickly. I'm more upset realizing I just powered through 5 brownies in three seconds. But YOLO right?
This time, I had a plan to make them and freeze them so we didn't eat all of them at once. I figured that by the time we waited for a brownie to thaw, the craving would have passed and we wouldn't end up eating it. My plan worked for an entire day. It took just one day before Kyle gave up and just started eating them frozen. According to him, they're good that way too. Personally, I recommend letting them thaw. You'll really get to experience the fudgy pumpkin goodness that way. Or - even better - heat them up a bit and you'll get the melty chocolate chip effect too. Whatever way you choose to eat them, you won't regret it.
- 3/4 cup pure pumpkin
- 2 tbsp almond butter
- 1/4 cup butter/ghee or coconut oil, melted
- 1 egg, whisked
- 1/2-3/4 cup coconut sugar
- 3/4 cup almond flour
- 1/2 cup tapioca starch/flour
- 2 tbsp pumpkin pie spice
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
2. Lightly grease an 8x8 baking dish with coconut oil.
3. Mix together all dry ingredients, except for pecans & chocolate chips, in a large bowl .
4. In a separate, smaller bowl, combine all wet ingredients.
5. Mix wet ingredients into dry until well combined. Fold in the chopped pecans & chocolate chips.
6. Pour brownie mix into your baking dish & use a spatula to ensure it is spread evenly.
7. Bake for 35-40 minutes. Then, remove from oven & let cool completely before cutting & serving.
8. Store leftovers in an air tight container in the fridge for up to several days, but they will probably all be eaten in the first day.