Sunbutter Pumpkin Brownies

Like everyone else this time of year, I’m on a pumpkin kick. This recipe turned out a lot better than I thought it was going to, mostly because—as I’ve said before—I’m an awful baker. That’s because I’m the kind of cook that never uses a recipe, and that does NOT work for baking. But I followed the recipe and even with a tweak (adding a little brown sugar) it came out pretty great. The original recipe called for almond flour, but the rice flour is allergy friendly and the brownies still came out moist and delicious!

Ingredients

2 Eggs

 ½ cup Maple Syrup

1 tbsp brown Sugar

 ¾ cup Pumpkin Puree

 ¼ cup Ry’s Vanilla Sea Salt Sunbutter

 1 tsp Vanilla Extract

 1 tsp Pumpkin Pie Spice

 ½ tsp Baking Soda

 ½ cup Rice Flour

 ½ cup Cocoa Powder

 ½ cup Mini Chocolate Chips, plus extra for topping

 More Vanilla Sea Salt Sunbutter to drizzle on top (optional)

 Flaky Sea Salt (optional, but highly recommended) (Not pictured bc people were eating it before I could add it)

Instructions

Preheat the oven to 350 degrees. Grease an 8x8 baking pan and line it with parchment paper. Set aside.

In a mixing bowl or mixer, whisk the eggs. Add in the maple syrup, pumpkin puree, Sunbutter, and vanilla extract and brown sugar. Whisk until well combined.

Add the pumpkin spice and baking soda, and mix again. Then, add in the rice flour and cocoa powder. Make sure to work through any chunks and mix to combine well. A hand mixer works best, but you can also use a rubber spatula! Finally, fold in the chocolate chips.

Pour the batter in the prepared pan and shake to even it out. Drizzle extra Sunbutter on top of the batter and use a knife to swirl and marble it with the brownie batter. Sprinkle a few extra chocolate chips on top.

Bake for 30 minutes. Remove from oven and let cool. Sprinkle the baked brownies with flaky sea salt. Cut into 12 squares and enjoy!
Storage: keep in the fridge for 2-3 days or freeze for up to 2 weeks.