Sugar Free Pumpkin Spice Pecan Brownies
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Ingredients
- 1/2 cup all purpose flour
-
2/3 cup Dutch cocoa powder
-
1/4 cup collagen
- 1/2 teaspoon salt
- 1/2 cup oil (canola, olive, or avocado all work)
- 2 large eggs
- 57 grams cashew butter
- 2 ounces pumpkin puree
-
1/4 cup pumpkin spice syrup
- 3 ounces chopped pecans
Directions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, add the flour, Dutch cocoa powder, collagen, and salt and whisk together to combine.
- Add in the oil, eggs, cashew butter, pumpkin puree, and pumpkin spice syrup and whisk until you have a smooth batter.
- Add in most of the pecans and fold in with a spatula (reserving some for the top if you want).
- Transfer the brownie batter to the baking pan and spread evenly. Top with remaining pecans.
- Bake at 350°F for 20 minutes or until a toothpick inserted in the center comes out clean. Allow the brownies to cool completely.
- Cut into 9 bars. Store in an airtight container.
