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Gingerbread chocolate chip brownies
Ingredients
3/4
cup
butternut squash purée
1
cup
tahini
2
eggs
1
tsp
vanilla extract
1/2
cup
maple syrup
1/2
cup
cacao magic
1 1/2
Tbsp
Primal palate gingersnap seasoning
1/4
tsp
cardamom
2
Tbsp
coconut flour
1/2
cup
chocolate chips + more for top
1/4
tsp
sea salt
1
tsp
baking soda
Instructions
Mix all ingredients except the chocolate chips in a bowl
Fold in chocolate chips
Add to a greased 8x8 dish
Bake 350 F for 35-40 minutes
Store in fridge (if you find them super wet after the 35-40 minutes once you store in fridge overnight they will firm up)