I tend to bake a lot at night if I can’t sleep. And if I am on the Whole 30, and have wild cravings, one of the ways I get rid of them is to bake something, and then not eat it. My family benefits greatly from these habits, waking up often to cookies, donuts, brownies, etc. I happened to have insomnia last night, plus I am on Day 6 of the Whole 30, with a wild chocolate craving, so I baked these yummies- Dark Cacao Pumpkin Brownies! They smelled amazing. And I have yet to have a bite. But the house smelled amazing, so I knew they were good.
My kids got to eat these, because I can’t right now. One of my kids loved them so much he couldn’t stop saying it and the other one yelled, “be quiet so I can just enjoy this moment.”
Did I mention I let them eat them for breakfast? Because I did. Yummy, brownies for breakfast. And the ingredients list is so clean I can feel ok about it, paired with high protein. I think I’ll add this is the arsenal of my breakfast rotation.
Brownies for breakfast? Yes, please!
It’s a good thing.
Dark Cacao Pumpkin Brownies (grainfree, glutenfree, dairyfree, paleo)
Serves 1-8, depending on how much you love them.
- 1 12oz. can of organic pumpkin puree
- 3 Burroughs Family Farms eggs, whisked
- 1/4 C Burroughs Family Farms Orange EVOO
- 1/4 C raw honey, maple or agave
- Dash of vanilla
- 3 T Otto’s Cassava Flour
- 2 T Pumpkin Spice Crio Bru
- 1 T dark cacao powder
- 1/8 tsp baking soda
- Dash cinnamon
- Pinch Salt
- 1/4 C Enjoy Life Chocolate Chips
- Preheat oven to 375F.
- Blend together wet ingredients in a large mixing bowl.
- Blend together all dry ingredients, except chocolate chips. Reserve chocolate chips for later.
- Add dry ingredients to large mixing bowl with the wet ingredients. Combine and mix thoroughly.
- Pour into greased 8×8 baking dish.
- Top with chocolate chips.
- Bake for 40-45 minutes, or until edges are cooked and center is not soft.
- Try not to eat them all at once.