Fudgy Almond Brownies (vegan)

6 tbsp white whole wheat flour (or ww pastry)
6 tbsp unsweetened cocoa powder (I used 1/4 cup regular, 2 tbsp dark)
1/4 cup truvia
1/4 cup brown xylitol, Ideal brand
1/4 tsp baking powder
1/8 tsp salt or nusalt
3 tbsp pure canned pumpkin
1/4 cup + 1/2 tbsp vegan dark chocolate chips, divided (I used Sunspire Fair Trade)
2.5 tbsp + 2 tbsp unsweetened nondairy milk, separated (I used Good Karma Flax)
3/4 tsp pure vanilla extract
1 ener-g egg replacer egg, prepared
2 tbsp sliced almonds

1. Preheat oven to 350f and line an 8x8 pan with aluminum foil; spray with nonstick spray and set aside.
2. Combine flour and next 5 ingredients (through salt) in a medium bowl and whisk together. Set aside.
3. In a microwave-safe bowl or measuring cup, combine 1/4 cup chocolate chips and 2.5 tbsp milk. Microwave for 30 seconds and stir to even consistency (melted throughout).
4. Stir pumpkin, vanilla, some butter flavor (optional, still vegan) and prepared egg replacer into milk/chocolate mixture.
5. Pour milk mixture into dry ingredients. Stir as well as possible and add the other 2 tbsp milk to make more batter-like.
6. Spread evenly in pan and sprinkle with almonds (pressing them down so they cook in) and remaining chocolate chips.
7. Bake in preheated oven for approximately 19 minutes, or until a toothpick inserted into the middle comes out clean.

Serving Size: makes 16 small brownies

Number of Servings: 16

Recipe submitted by SparkPeople user BETWEENTHEPAGES.