So when you walk into Bath & Body Works, you expect to be overtaken by great aromas (not a paid advertisement), but when you come upon the pumpkin collection, it takes things to a whole different level. I am fully obsessed with the pumpkin cinnamon roll and the pumpkin caramel latte candles. Thus the idea of this dessert comes into play.
AFTER YOU MAKE THESE, YOU WILL NEVER TRY ANOTHER BROWNIE RECIPE AGAIN. This is my previous Lava Bar Brownie Recipe from last year – incredible feedback from that btw. The only thing I’ve altered is adding some espresso powder and of course the caramel drizzle. If you want to keep it clean, you can omit the drizzle of course. Also, you can use any creamy nut butter (doesn’t have to be almond butter).
- 1 cup raw almond butter
- 3/4 cup pumpkin puree
- 1 egg, beaten
- 1/3 cup maple syrup (or honey)
- 3 tbs cacao powder
- 2 tsp espresso powder
- 1 tsp baking soda
- 1/2 cup dairy free chocolate chips
- 3 tbs caramel sauce
Preheat oven to 350 F. Line an 8×8″ brownie pan with parchment paper.
Combine the first 7 ingredients in a bowl. Fold in chocolate chips. Pour batter into pan. Optional: sprinkle top with some extra chips.
Bake for 30-40 minutes. Do not over bake – these burn easily! Allow to fully cool before slicing. Finally, drizzle in zig-zag form the cut brownies.
Yields 9 large bars or 18 small bars. (I do the 18 smaller).