
INGREDIENTS
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1 c pumpkin puree
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1/4 c + 1 tbsp Chocolate Brownie G Butter
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1/2 c whole wheat flour
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2 tbsp unsweetened cocoa powder, special dark
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1 egg, whole
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1/4 c agave
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1/4 c granulated stevia
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1/2 tsp baking soda
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1/2 tsp baking powder
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2 tbsp mini chocolate chips
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9 raspberries
DIRECTIONS
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Preheat oven to 325F and prepare a 8x8 inch pan with parchment paper.
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Place the pumpkin, G Butter, egg and agave into a mixer and beat until smooth. Add in the flour, cocoa powder, baking stevia, baking soda and baking powder. Continue mixing just until combined. Fold in chocolate chips.
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Pour batter evenly into the bottom of the prepared pan, top with raspberries and bake for 24-27 minutes.
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Remove from oven and let cool. Cut into squares and serve. *Note- Best chilled before serving.