1/2cupcold pressed coconut oilmeasured in solid state
8ozDark Chocolate chopped or chipsyour preferred %
1cupCoconut Sugar
3Farm Fresh Eggs
1tbspvanilla extract
1cupOptima Life Pumpkin Seed Flour
1/4tspsea salt
1cupDark Chocolate Chips
1cuppecanschopped
*optional ground flax seedchia seed and extra chocolate chips to top
Instructions
Preheat oven to 350 degrees F. spray an 8×8 inch (or 9×9 inch) square pan with avocado cooking spray. (Lining pan with parchment paper helps brownies to come easily, too, but not necessary.)
In a small saucepan over low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently.
Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar.
Add eggs, one at a time, whisking well after each one. Whisk in vanilla.
Add Pumpkin Seed Protein and Sea Salt, and whisk until well combined.
Stir in 1 cup chocolate chips and chopped pecans to the batter.
Transfer brownie batter to a prepared baking dish and spread evenly. (*optional, top with a sprinkle of ground flax seeds)
Bake for 38-40 minutes, until a toothpick inserted in the center, comes out clean or with a few moist crumbs attached.
Cool completely (at least 10 minutes) on a wire rack before cutting into squares.
Cut into 9 squares for larger brownies or 16 squares for smaller brownies. *If you put them in the frig overnight (IF there’s any left!) they will get a bit hard, so leave them out a few minutes to soften up! Oh so chewy and yummy!
Recipe Notes
Enjoy and be sure to share with friends and family!