These are interesting. They are very moist, a little dense, but not chewy like a flour-based brownie. They are almost really good, but a hint of pumpkin comes through and it messed with my mind! The original recipe (here)%20-%2015377951#recipe) calls for pumpkin pie spice - that sounded bad to me, but maybe it would be better to play it up since there is a pumpkin flavor? The carb count from the recipe is from 8 brownies (which is what I made) and the total carb count is 8.6g each, and net carb count is 4.3g each. I didn't make the glaze so mine were a touch lower, but they don't appear to do anything major to my glucose. However, I've only eaten them as dessert - have not tried them on their own. I'll indicate what tweaks I made to the recipe. I did rearrange the ingredients because I almost messed up making this! Which is silly because they are stupid easy to make.

Brownies dry ingredients:

1 cup almond flour 100g

⅓ cup granulated sweetener 65g, or more to taste (I used allulose/monkfruit and added a couple extra tablespoons - could probably have even used more)

½ cup cacao powder, unsweetened 45g

1 teaspoon baking powder

1 teaspoon pumpkin spice optional - I did not use

1/2 tsp salt - my addition

1/2 tsp instant espresso - my addition

Brownies wet ingredients:

1 cup pumpkin puree 250g, room temperature

2 eggs larger, room temperature

¼ cup coconut oil or melted butter 55g - I used butter

1 tsp vanilla - my addition (I did the espresso/vanilla vs pumpkin pie spice)

Chocolate Drizzle (optional) - I didn't make

2 tablespoon sugar free chocolate chips or 2 squares of dark chocolate

1 teaspoon coconut oil or butter

Pre-heat oven to 350 F. Line a baking pan with parchment paper (she used 15x20cm pan which is about 6x8 - a regular 8 or 9 inch square brownie pan is probably too big. I used a 9x5 inch loaf pan which worked well)

Combine all dry ingredients in a bowl.

Add all wet ingredients. Mix with a blender or fork or spoon.

Check the sweetness and add more sweetener if required.

Bake for 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.

If desired, melt the sugar free or dark chocolate plus 1 teaspoon of butter/coconut oil and drizzle over the fully cooled brownies.