YIELD: 16 squares
1 cup fresh or canned pumpkin
1/2 cup almond butter
1/2 cup maple syrup, honey or monk fruit
1 tbsp vanilla
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1 cup extra dark chocolate chips
Preheat oven to 325 degrees.
Add & whisk each ingredient one at a time to a large mixing bowl, starting with wet ingredients.
Continue until batter is light & airy similar to cake mix (it will NOT be thick).
Pour batter into oiled or Pam sprayed baking pan (approx. 10" square) and bake for 35 minutes. Brownies are done when you insert a toothpick into the center and it comes out clean.
Let brownies cool for 15 minutes before slicing.