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