Almond Butter Pumpkin Brownies
Makes 9 brownies
Recipe by Just the Tip / Inspired by My Daily Pumpkin Recipe
Here’s what I used:
1 cup almond butter with flax seeds (from Trader Joe’s, or regular almond or any nut butter will work)
12 oz frozen butternut squash, defrosted (about 3/4 cup)
- 1 large egg
1/3 cup agave nectar
1 teaspoon baking soda
chopped walnuts for topping (or any nut of your choice)
Here’s what I did:
- Preheat oven to 350.
- Mix everything together except for the walnuts.
- Spread mixture out into a 8×8 baking pan that’s been sprayed with nonstick spray.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.