This super moist fudge brownie, adapted from Specialty Cake Creation, is grain-free, dairy-free and taste delicious. I prefer to use honey to sweeten the desserts or baked goods, but if you are a vegan, feel free to replace honey with maple syrup or agave nectar.
- Preheat the oven to 180C/350F. Line a large loaf pan or an 8-inch square pan with baking paper.
- Place chocolates, coconut oil and honey in a large bowl set over a pot of simmering water. Stir until chocolate is melted and mixture is smooth. Add in pumpkin puree, egg and vanilla extract. Mix until incorporated.
- Whisk together the almond flour and cinnamon powder and add into the chocolate mixture. Spread the batter into the prepared pan and bake for 25 minutes. Remove and cool on a wire rack.
- Beat all the ingredients of topping and spread over the cooled brownie. Garnish with some shaved chocolate if desired. Slice and serve.