Any day is a good day for a delicious chocolate brownie! And these chocolate, pumpkin & almond brownies are scrumptious, simple to make and thankfully nourished.

Ingredients

1 cup cooked pumpkin
2 eggs
50g butter or coconut oil, melted
1 tablespoon maple syrup or honey
1 cup almond flour
1/3 cup cocoa powder
1/3 cup Natvia or Erythritol
2 tablespoon Collagen Peptides
1 teaspoon baking powder
1 tablespoon gelatin powder
2 tablespoons water

How to make them

Preheat oven to 150 degrees
Grease a baking tray approx. 20cm x 20cm. You can line with baking paper if you want to be extra sure it won’t stick
Place water in a small saucepan. Sprinkle over gelatin and leave to bloom for 2 minutes
Mix dry ingredients together in a bowl
Mix wet ingredients in a separate bowl
Place saucepan with gelatin / water mix onto the stove and turn on low
Melt and stir gelatin until dissolved, being careful not to let it stick to the pan
Pour liquid gelatin into wet ingredients
Combine wet and dry ingredients together and stir until smooth
Pour into greased baking dish and gently smooth out to edges
Bake at 150 degrees celsius for 30 minutes