Directions

1. Preheat your oven to 350° F and line an 8×8” baking pan with parchment paper on the bottom and sides.
2. In a large bowl, whisk together the egg and yolk, pumpkin, coconut sugar, maple syrup, coconut oil or ghee and vanilla until smooth. Transfer the batter to the prepared baking pan.
3. Combine the cacao or cocoa, baking soda and salt and stir until smooth. Spoon the dark chocolate mixture on top of the pumpkin mixture and use a butter knife to lightly swirl it into the pumpkin. It tends to look messier the more you swirl, so aim for 1-2 swirls.
4. Bake in the preheated oven for 25 minutes or until set in the center.
5. Cool on a wire rack to room temperature. These brownies are easier to cut after being chilled in the refrigerator. You can top them with drizzle either before or after cutting.
6. Combine the drizzle ingredients in a microwavable bowl and microwave for 30 second increments, stirring in between, until melted.
7. Drizzle over the cooled brownies and allow it to set for about 20 minutes. Store leftovers covered in the refrigerator for up to 3 days or freeze to keep longer.

Chef’s Tips

This is a CSG favorite! It’s easy, kid approved, nutritious & delicious! This recipe is also gluten free, paleo, and Whole30 approved. You can use sweet potatoes or regular potatoes. For the chicken, have some fun with it. Grill it, bake it, braise it, or slow cooker shred it. Whatever is convenient for your needs, or fun for the family to make together. Have fun with the toppings. This is also delicious with organic sour cream and shredded cheese. Corn, black beans, and avocado make for a great vegan alternative. Add a side salad or steamed broccoli for added nutrition!