Chocolate Pumpkin Spice Mummy Brownies

Chocolate Pumpkin Spice Mummy Brownies
  • Prep Time
    15 minutes
  • Bake Time
    30 minutes
  • Makes
    16 servings


  • ½ cup butter

  • 2 cups sugar free chocolate chips
  • ½ cup NNM Spiced Pumpkin Pie Peanut Butter
  • 3 eggs, whole
  • ½ cup coconut sugar
  • ½ cup unsweetened cocoa powder
  • Pinch sea salt
  • ½ cup white chocolate chips
  • ½ tsp coconut oil
  • Candy eyes



                  1. Preheat the oven to 350 F and prepare an 8x8 inch pan with parchment paper.

                  2. In a microwave safe bowl, melt together the butter, chocolate chips, peanut butter and coconut sugar until smooth. Stop to stir every 15-20 seconds.

                  3. Use a handheld mixer to beat in the eggs one at time until well blended. Add in the cocoa powder and sea salt.

                  4. Transfer the batter to the prepared pan and bake for 24-30 minutes. Don’t overbake.

                  5. Let cool for one hour. Cut the brownies into bars.

                  6. In a microwave safe bowl, melt the white chocolate and coconut oil together until smooth. Transfer to a piping bag or plastic zip bag and cut the corner. Add two dots in the upper center of each brownie and top with the candy eyes. Decorate the mummy brownies and serve.



                                  Macros (per serving):

                                  Calories: 251

                                  Fat: 18g

                                  Carbs: 23g

                                  Protein: 7g