Double Chocolate Spiced Brownies
Disclaimer: This post contains products that were sent to me from the company to test; I was not paid for this. This in no way reflects my thoughts within the post.
Chocolate and spice really isn’t an odd combination for me, my most favorite chocolate ever is Chuao Chocolate Spicy Maya . It is amazing. If you’re familiar with what a lot of people call mexican chocolate you’ll understand this. It’s delicious dark chocolate with hints of spice and cinnamon.
You may have noticed proof of this favorite flavor combination of mine via some of my instagram oat porn as of late, you can tell I’m a fan of the combination of chocolate and spice. These are such a nice dark color because of the Hershey’s Special Dark Chocolate Cocoa – love that stuff! These are also gluten free, low fat and minimal sugar because I used Swerve. If you’re not familiar with Swerve Sweetener, you can read a previous post where I talked/baked with it here.
I guess technically these could be called “cupcakes” or “muffins” because that’s the type of pan I used – they’re just so rich and yummy, I’m sticking with brownie.
- 1 C. Oat Flour
- 1/3 C. Dark Cocoa Powder
- 1 Tea. Baking Soda
- 1/2 Tbsp. Baking Powder
- 2/3 C. Pumpkin Puree
- 3/4 C. Swerve Granular Sweetener
- 1/4 C. 0% Greek Yogurt
- 3/4 C. Water
- 1 Tea. Instant Coffee Granules
- 1 Tea. Vanilla Extract
- 2 Tea. Pumpkin Spice Mix
- 1/2 C. Walnuts
- 1/2 C. Dark Chocolate Chips
- Combine oat flour, cocoa powder, baking Soda + baking Powder, Swerve (or other granular sweetener that measures like sugar, instant coffee, and pumpkin spice mix in a bowl.
- In a separate bowl combine pumpkin puree, greek yogurt, water + vanilla extract.
- Combine wet and dry ingredients together, fold in nuts and chocolate chips.
- Spray a muffin tin and spoon mixture into pan.
- Bake at 350 for 16-19 mins (mine took 18).
- Let cool for a few mins and remove from pan.
I wouldn't suggest using paper liners on these, they would stick - so use an oiled metal tin, foil cupcake liners, or silicone ones.
There quite a few alterations you can do within this recipe to suit your liking.
- You can use “regular” unsweetened cocoa instead of dark if you don’t have it.
- Use another sweetener – although I like Swerve a lot. Doesn’t have an aftertaste and it measures like sugar!
- Leave out walnuts, and chocolate chips if you wish
- Replace the pumpkin spice with cinnamon, or omit.
You also have the option of making these gluten and dairy free if you use the right chocolate chips like these from Chatfield’s.
While you can omit and or replace the spice and dark chocolate in these, give it a try. There’s just something about rich chocolate with a warm spice that makes me happy. I think Swerve had it right – chocolate please!
PS: You can buy Swerve at Vitacost. If you’ve never shopped at Vitacost – do yourself a favor and go here first and sign up. You’ll receive $10 off of $30 – and you can also extend this offer to your friends later!
Do you like dark chocolate?
Nuts or no nuts?
Have you ever tried spiced chocolate?