• Turn on the oven to reach 180C (or 356F) before you put the fudgy brownie inside.* They will turn out more delicious, if you put them in the oven already warmed up.
• Combine wet ingredients first: 210 g almond butter*, 140 g pumpkin puree*, 100 g maple syrup. Mix well.

How to make pumpkin puree (*also check my video in the tips section)

• Combine dry ingredients next: 100 g coconut flour, 1 tsp vanilla sugar, 2 tsp baking powder, ½ tsp salt, 50 g cocoa powder. Mix all dry ingredients.
• Combine wet and dry ingredients. Add 170 g water. Your mixture should be smooth and not too thick.
• Then pour the batter into the baking form lined with parchment paper. Use a spoon to spread a batter in the baking form.
• Bake at 180C (356F) for 20-25 minutes.* The baking time depends on your oven, so you have to check fudgy brownies if they are ready. Do not overbake them! I recommend baking max. 25 minutes and take them out as they still look raw.
• Take fudgy brownies out of the oven and let them cool for 10 minutes before cutting them into pieces.
• This fudgy brownie with all the ingredients above makes 12 big pieces. They have no refined sugar inside, consist of super healthy ingredients, have 7 g of protein without protein powder. They only have 187 calories and are a super snack to prepare beforehand to satisfy chocolate cravings.