Acai Dark Cacao Brownies
Acai Dark Cacao Brownies
- July 20, 2021
- Posted by: Fitbliss
Preheat the oven to 350°F (180°C, or gas mark 4). Grease an 8 x 8‑inch (20 x 20‑cm) nonstick brownie pan and line it with parchment paper; set aside.
In a large bowl, whisk together the oat flour, acai powder, raw cacao powder, protein powder, baking soda, and salt. In a separate medium bowl, whisk together the pumpkin puree, maple syrup, and lemon juice.
Add the wet ingredients to the dry ingredients and blend with a wooden spoon until just combined. Stir in the cacao nibs.
Spread into the prepared baking pan and transfer to the oven. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out with few crumbs more for fudgier brownies, less for drier brownies.
Remove from the oven and cool before cutting into 12 rectangles.
Brownies are great straight out of the freezer. If there are any leftovers, store the extras in an airtight container for a frozen treat!
Servings 2
Ingredients
Directions
Preheat the oven to 350°F (180°C, or gas mark 4). Grease an 8 x 8‑inch (20 x 20‑cm) nonstick brownie pan and line it with parchment paper; set aside.
In a large bowl, whisk together the oat flour, acai powder, raw cacao powder, protein powder, baking soda, and salt. In a separate medium bowl, whisk together the pumpkin puree, maple syrup, and lemon juice.
Add the wet ingredients to the dry ingredients and blend with a wooden spoon until just combined. Stir in the cacao nibs.
Spread into the prepared baking pan and transfer to the oven. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out with few crumbs more for fudgier brownies, less for drier brownies.
Remove from the oven and cool before cutting into 12 rectangles.
Brownies are great straight out of the freezer. If there are any leftovers, store the extras in an airtight container for a frozen treat!
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Preheat the oven to 350°F (180°C, or gas mark 4). Grease an 8 x 8‑inch (20 x 20‑cm) nonstick brownie pan and line it with parchment paper; set aside.
In a large bowl, whisk together the oat flour, acai powder, raw cacao powder, protein powder, baking soda, and salt. In a separate medium bowl, whisk together the pumpkin puree, maple syrup, and lemon juice.
Add the wet ingredients to the dry ingredients and blend with a wooden spoon until just combined. Stir in the cacao nibs.
Spread into the prepared baking pan and transfer to the oven. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out with few crumbs more for fudgier brownies, less for drier brownies.
Remove from the oven and cool before cutting into 12 rectangles.
Brownies are great straight out of the freezer. If there are any leftovers, store the extras in an airtight container for a frozen treat!
Servings 2
Ingredients
Directions
Preheat the oven to 350°F (180°C, or gas mark 4). Grease an 8 x 8‑inch (20 x 20‑cm) nonstick brownie pan and line it with parchment paper; set aside.
In a large bowl, whisk together the oat flour, acai powder, raw cacao powder, protein powder, baking soda, and salt. In a separate medium bowl, whisk together the pumpkin puree, maple syrup, and lemon juice.
Add the wet ingredients to the dry ingredients and blend with a wooden spoon until just combined. Stir in the cacao nibs.
Spread into the prepared baking pan and transfer to the oven. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out with few crumbs more for fudgier brownies, less for drier brownies.
Remove from the oven and cool before cutting into 12 rectangles.
Brownies are great straight out of the freezer. If there are any leftovers, store the extras in an airtight container for a frozen treat!