Pumpkin Ginger Blonde Brownies with Caramel Glaze

Bon Appetit Paleo

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Pumpkin Ginger Blonde Brownies with Caramel Glaze

For the Pumpkin Ginger Brownies

  • 1 16oz can organic pumpkin, or equivalent fresh roasted pumpkin
  • 1/2 c almond butter
  • 4 eggs (I use local Sugar Plum Ranch eggs)
  • 1/4 c liquid coconut oil
  • 1 c almond meal
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 c crystallized ginger pieces

HOW TO : Preheat oven to 350F; Grease a round 10″ cast iron or square 8X8 pan

Mix all ingredients in a bowl and get to a nice smooth consistency. It will be thick, but should be smooth. Add to SUPER duper greased pan and put in the oven for 25 minutes. Allow to rest out of oven for at least 10 minutes. Go around the edges with a knife or spatula and flip it upside down onto a plate. Make the glaze.

For the Caramel Glaze…

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