Chocolate PB & Pumpkin Brownies

Low carb chocoholics, rejoice! I have the answer to your prayers! I present to you a lowcarbsimplicity original ©

1 C. Natural Peanut Butter

1 15 oz. can of Pumpkin
2 Tbsp Cocoa Powder
1 tsp Pure Vanilla Extract
1 tsp Baking Soda
1 Large Egg
2 C. Granulated No Calorie Sweetener (e.g. Sucralose)
Sugar Free Reese’s Peanut Butter Cups (optional)

Begin by preheating oven to 350 degrees Fahrenheit and gathering your dry ingredients (Cocoa, Baking Soda, Sweetener).

Add these to a mixing bowl and combine.

Now gather your wet ingredients (Peanut Butter, Pumpkin, Vanilla, Egg).

Place these in a separate mixing bowl and combine.

Form a well in your dry ingredients and add wet mixed ingredients into it. Combine using a hand mixer.

Grease a 9 x 13″ glass pan with butter or cooking spray. Bonus Tip: I picked up a brand new ‘Perfect Brownie Pan’ for only $2 at a Church Yard Sale years ago, and I highly recommend it! Not only does it do the cutting for you, but it also doubles the brownies and lowers the overall carb count with each serving!

Add mixture to pan and spread evenly. This mixture will be thick and almost have the appearance of mousse. If using the Perfect Brownie Pan, add brownie separator now.

At this point, you can bake your brownies, and they will be yummy. Or, you have the option of adding Sugar Free Reese’s Peanut Butter Cups to each brownie, which will definitely elevate the peanut butter flavor and make these even more satisfying! I went with the latter.

Bake your brownies at 350 degrees Fahrenheit for 25-30 minutes (oven times will vary). Insert toothpick into center brownie (try not to touch PB cups!), when it comes out clean, brownies are done.

If using Perfect Brownie Pan, remove separator once brownies have cooled and before using the raising rack.

Brownies can be stored in an airtight container and enjoyed for up to 10 days if refrigerated!

Carb Count:
Full Pan of Brownies w/o SF Reese’s PB Cups: 58 nc
Per Serving (1 Brownie=1 Serving)
-9 x 13″ baking dish (9 brownies): 6.5 nc
-Perfect Brownie Pan (18 brownies): 3.2 nc

Full Pan of Brownies w/ SF Reese’s PB Cups: 61.5 nc
Per Serving (1 Brownie=1 Serving)
-9 x 13″ baking dish (9 brownies): 6.8 nc
-Perfect Brownie Pan (18 brownies): 3.42 nc

Have you tried this recipe? If you have any thoughts, suggestions, or variations, let me know in the comment section below!

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