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Macadamia Nut Pumpkin Brownies

Macadamia Nut Pumpkin BrowniesIt’s time to bring pumpkin and chocolate together with these macadamia nut pumpkin brownies. I mean, is it really even fall if you don’t make some sort of treat with actual pumpkin (not just the pie spices)? I think it’s a must, friends.

Maybe I had Hawaii on my mind (I’ll still be there when this post goes up) when I made this recipe because I don’t typically think of pairing macadamia nuts with pumpkin. Granted, macadamia nuts are amazing and pair just fine, but I usually resort to pecans, walnuts or hazelnuts in the fall for baked goods. What can I say though? I like to shake things up sometimes and yes, Hawaii subconsciously had an impact. But, know that you can totally use whatever nut you like!

Macadamia Nut Pumpkin Brownies

Anyway, these macadamia nut pumpkin brownies are everything I want in a brownie:

  • chocolatey
  • not too sweet, but sweet enough
  • nutty
  • ultra moist
  • decadent
  • satisfying

Also, you may notice that I did not put pumpkin pie spice of any sorts in this recipe, but if you want to warm up the flavors and make it even more fall-themed, I imagine it would taste wonderful.

If you’re looking for another variation of a pumpkin brownie to try, check out my “peanut butter” pumpkin brownies as well.

Cheers and enjoy!

Macadamia Nut Pumpkin Brownies

5 from 1 vote
Macadamia Nut Pumpkin Brownies
Print
Macadamia Nut Pumpkin Brownies
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Decadent, moist and chocolatey, these macadamia nut pumpkin brownies are a delicious fall dessert. These brownies are gluten-free, grain-free and dairy-free too!

Course: Dessert, Treats
Cuisine: Dairy-free, Gluten-free, Grain-free
Keyword: brownies, macadamia nut brownies, pumpkin brownies
Servings: 9
Ingredients
  • 15 oz can pumpkin puree
  • 1/3 cup raw honey
  • 3 eggs, preferably pasture-raised
  • 3 Tbsp coconut oil, melted
  • 2 tsp pure vanilla extract
  • 2 tsp apple cider vinegar
  • 3 Tbsp unsweetened vanilla almond milk (I like Malk Organics)
  • 1/2 cup cocoa or cacao powder
  • 1/4 cup coconut flour
  • 1/4 cup blanched almond flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup raw macadamia nuts, roughly chopped
  • 1/4 cup bittersweet dark chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper and set aside.
  2. In a medium bowl, mix together the coconut flour, almond flour, cocoa powder, baking soda and sea salt. In a separate large bowl, mix together the pumpkin, eggs, coconut oil, vanilla, almond milk and apple cider vinegar. Then, carefully and slowly whisk the dry ingredients into the wet. Once mixed well, fold in the macadamia nuts and chocolate chips.

  3. Pour batter into prepared baking pan. Bake in preheated oven 30-40 minutes or until toothpick inserted in center comes out clean.

 

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Related

Filed Under: Recipes, Treats Tagged With: brownies, Chocolate, dairy-free, dessert, fall, gluten-free, gluten-free brownies, grain-free, grain-free brownies, healthier desserts, macadamia nut brownies, Paleo, paleo baking, Paleo treats, pumpkin brownies, treats

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Reader Interactions

Comments

  1. Joe Lambert III

    November 14, 2018 at 9:10 am

    5 stars
    Sounds dee-licious!! I will not rest until I’ve had Macadamia Nut Pumpkin Brownies!

    Reply
    • Alisa

      November 14, 2018 at 9:27 am

      Thanks, Joe! I guess I’ll have to make some when I get home. We’ve already got the fresh Hawaiian macadamia nuts to bring back!

      Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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