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The Simple Loose Leaf Pumpkin Spice Black tea is Fall in a cup for tea lovers. It is the tea lover’s answer to all the “Pumpkin Spice Latte” madness that takes over the United States come September – temperatures in the 90s notwithstanding – and can be a bit much if you are not a fan of adding cinnamon to everything just because its “Fall”. As it usually is with tea, the Pumpkin Spice Black is understated, warm and delicious, and a perfect accompaniment to these easy, one-bowl, gluten-free pumpkin brownies.
To elevate the brownies to the tea’s level, I added some homemade ground Chai Spice to the mix, along with cinnamon (I’m strong but not that strong…it is October after all). It adds a layer of warmth to the brownies that goes really well with chai spice in the tea itself, making this a perfect fall treat!
Let’s get started, shall we? Gather your ingredients!
Start by softening the almond butter and chocolate in the microwave. The almond butter adds fat and body to these flourless brownies without interfering with the taste. Once the almond butter is softened (and lump free), and the chocolate has melted, it is time to add the pumpkin puree, eggs, agave nectar and vanilla extract, one by one, until everything is combined well and smooth.
To avoid lumps, sift the cocoa powder and baking soda over the batter, and stir it with a spoon along with the spices and a pinch of salt.
Once the batter is ready, pour it into the prepared pan and bake in the preheated oven for 25-28 minutes. Once the brownies are ready, let them cool, and make the chocolate glaze to adorn the brownies. How could an extra boost of chocolate hurt? Drizzle it over the brownies and move the whole party to the fridge so that the glaze can set.
While that happens, brew some of the delicious Simple Loose Leaf Pumpkin Spice Black tea to go with the brownies.
Enjoy together on chilly afternoons and cold nights, wondering where the year went!
Chai Spice Pumpkin Brownies (gluten free)
Makes 16 2” brownies
Adapted from Erin Lives Whole
Brownies
3/4 cup (190 grams) almond butter (creamy)
1/2 cup (3 oz) bittersweet chocolate chips or chunks
3/4 cup (183 grams) canned pumpkin puree
2 eggs
1/2 cup (135 grams) agave nectar or honey
1 tsp vanilla extract
1/2 cup (60 grams) cocoa powder (dutch processed not necessary but recommended)
1/2 tsp baking soda
1 1/4 teaspoon ground chai spice
1 teaspoon ground cinnamon
pinch of salt
Chocolate glaze (optional)
1/3 cup (2 oz) bittersweet chocolate chips or chunks chocolate chips
1 teaspoon virgin coconut oil
Preheat oven to 350 degrees F and line a 8×8 baking dish with a long piece of parchment paper so that it extends beyond the edges of the pan (like a sling). Grease parchment paper Set aside.
In a large, microwave-safe bowl, mix together almond butter and chocolate chips. Heat in the microwave in 30-second bursts until the chocolate has melted and the almond butter is softened and lump-free.
Whisk in the pumpkin puree, followed by the eggs, agave and vanilla extract. Stir until mixture is smooth and uniform.
Sift the cocoa powder and baking soda over the batter, and then the salt and spices. Stir with a spatula until the mixture is smooth.
Pour the batter into the pan and bake for 25-28 minutes, or until a toothpick comes out almost clean (or with a few dry crumbs). Let cool in pan on a cooling rack for 15 minutes, and then take the brownies out of the pan using the parchment paper sling and cool the rest of the way on the cooling rack.
Discard parchment paper and transfer to a cutting board or platter.
If glazing the brownies
Combine the chocolate chips and coconut oil in a small, microwave-safe bowl and heat in the microwave in 30-second bursts until the chocolate has melted. Stir to combine into a smooth mixture.
Using a spoon or spatula, drizzle the chocolate glaze on the brownies. Transfer platter to the fridge for at least 30 minutes for the glaze to firm up. Cut into squares or rectangles and serve.
These brownies taste best cold, even straight out of the freezer.
Storage
Keep brownies refrigerated for up to 3 days, or frozen for up to 3 months. Wrap the brownies individually in wax paper before transferring to an airtight container for freezing.
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