1/4 cup egg whites
1 tsp vanilla extract
1 full cup almond flour (oat flour is just as good too!)
3/4 cup plain greek yogurt
1 cup pumpkin puree
1/3 cup JIF chocolate peanut butter whip
1/3 cup stevia or sweetener of choice
1/2 cup unsweetened cocoa powder mixed with 1/3 cup hot water for easy mixing (you will do this in a separate bowl)
handful of sprinkles
In a medium sized bowl, mix together your eggs, pumpkin, vanilla extract, greek yogurt and JIF peanut butter whip.
In a separate bowl combine your cocoa powder, stevia and small amounts of your hot water at a time until a thick chocolate icing consistency is created.
Pour your cocoa into the pumpkin batter and mix.
Now add your almond flour.
You could add chips, walnuts, or any toppings you’d like! I used sprinkles but I recommend adding them after your brownies are baked.
Lightly spray your baking dish, pour batter and smooth out evenly.
A regular pan wouldn’t fit in my convectional oven so I had to use two smaller ones.
Bake at 350 for 15-20 minutes.
Remove, allow to cool and let the countdown to Halloween begin!