Fudgy Chocolate Brownies

This recipe is adapted from Gwyneth Paltrow 2011 recipe, Self magazine.  I found this recipe by Gwyneth Paltrow but I made it even healthier than what she had.  I substituted almond milk, pumpkin and dairy free chocolate chips.  These are fantastic!


2 cups white spelt flour

1 cup cocoa powder

1 ½ T. baking powder

Pinch of salt

1 cup pure maple syrup

½ cup pure pumpkin

½ cup light agave nectar

½ cup strong brewed coffee

½ cup almond milk

1 T. vanilla extract

1 cup Enjoy Life brand semi-sweet chocolate chips (dairy, nut & soy free)

2/3 cup walnuts (optional)


Preheat oven to 350 degrees. Sift flour, cocoa powder, baking powder and pinch of salt into a bowl.  Whisk maple syrup, pumpkin, agave nectar, coffee, almond milk and vanilla into another bowl. Fold wet ingredients into dry ingredients and add walnuts.  Pour ½ mixture into a non-greased, 9” X 13” nonstick pan( note: Sur la table has a wonderful platinum professional bakeware nonstick coating 9” X 13” pan that works terrific!)  Sprinkle ½ cup of chocolate chips and then pour remaining batter into dish and top with remaining chips.  Bake for 30 minutes until knife comes out clean.  Let cool.