Pumpkin Spice Brownies

because it’s never too early for pumpkin season

chocolate + pumpkin = my new favorite flavor combo

I have to admit I was nervous how these would turn out because I have never had pumpkin and chocolate together, but now I don’t know if I’ll ever want them apart!

As much as I LOVE the summer, I am a sucker for fall foods. Now that all the coffee shops are bringing back the PSL, I figured it was a good time to start sharing some fall themed recipes.

This is a really easy recipe and uses only six ingredients. The main star of this one is Think.Eat.Live’s brownie mix.

Their mix is free from grains, gluten, wheat, nuts, peanuts, dairy, soy, corn, refined-sugar & GMOs. It is paleo, keto, anti-candida and low glycemic.

The key ingredients to their mix? Sunflower seed flour and coconut sugar. If you want to try, use my code “livwelleatwell” for 10% off your purchase!

For future reference, I keep all of my coupon codes listed on my website. You can click “coupon codes” on the menu above or go through this link.

This recipe makes 16 brownies–you can share with friends or eat them all yourself (I won’t judge).

  • 1 box Think.Eat.Live brownie mix
  • 2 eggs
  • 4 tsp vanilla
  • 1/2 cup melted butter (or oil)
  • 3/4 cup pumpkin purée
  • 1 tsp pumpkin spice (if you don’t have this, it’s a mix of cinnamon, nutmeg, ginger & cloves)
  • Optional: handful of chocolate chips (I used ChocZero sugar-free dark chocolate chips)

Follow instructions on brownie mix. Once everything is mixed together, fold in pumpkin and spices. Combine thoroughly and then add to greased 8×8 pan. Sprinkle a few chocolate chips on top.

Bake for 40-50 minutes at 350F. It will take a little longer than the mix instructions say, because the added pumpkin makes them a lot more moist.

Let cool and enjoy! These will last a few days in the fridge, or you can freeze for later. Want to see more fall recipes? Let me know below if you have any suggestions! 🎃🍂

2 thoughts on “Pumpkin Spice Brownies

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