These sugar free pumpkin spice pecan brownies are fudgy cocoa brownies made with pumpkin puree, cashew butter and collagen. NuNaturals Pumpkin Spice Syrup sweetens them without sugar. A one-bowl fall brownie recipe topped with chopped pecans.
Sugar Free Pumpkin Spice Pecan Brownies
Category
Dessert
Cuisine
American
Servings
9
Prep Time
10 minutes
Cook Time
20 minutes
These sugar free pumpkin spice pecan brownies are fudgy cocoa brownies made with pumpkin puree, cashew butter and collagen. NuNaturals Pumpkin Spice Syrup sweetens them without sugar. A one-bowl fall brownie recipe topped with chopped pecans.
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.
