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1 cup pumpkin puree

⅔ cup brown or coconut sugar

¼ cup almond butter [sub: nut butter of choice (peanut butter, cashew butter, sunflower butter, etc.)]

¼ cup salted butter

3 tbsp maple syrup

2 eggs, at room temperature

1 tsp vanilla extract

1 cup unsweetened cocoa powder

½ tsp baking soda

Pinch of salt

¾ cup chocolate chips of choice

Optional: flaky sea salt, for topping

Vanilla ice cream, for serving

¼ cup salted butter

⅔ cup semi-sweet chocolate chips

8oz evaporated milk or half and half

¾ cup granulated sugar

6 tbsp unsweetened cocoa powder

¼ tsp salt

2 tbsp vanilla extract

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1. Preheat the oven to 350F. Grease and line an 8” square baking pan with parchment paper; set aside.

(Optional) Fudge Sauce:

1. In a small or medium saucepan over medium-low heat, melt the butter and chocolate chips, stirring frequently.

2. Once melted, slowly whisk in the evaporated milk until combined. Then, whisk in the sugar, cocoa powder, and salt.

3. Cook over medium heat for 5 minutes, until the mixture comes to a boil. Then, reduce the heat and simmer for another 2-3 minutes, stirring frequently.

4. Remove from the heat and stir in the vanilla.

5. Then, allow to cool and transfer it to a heat-safe jar until adding to the batter or store in the fridge for up to 3 weeks.

Batter:

1. Add the ¼ cup of butter to a saucepan over medium-high heat. Allow to melt and slightly brown, while stirring continuously (~5-8 minutes). Remove from heat and set aside to cool slightly.

2. In a large bowl, whisk together the pumpkin puree, brown or coconut sugar, almond butter, maple syrup, eggs and vanilla until well combined. Then, whisk continuously as you stream in the slightly cooled brown butter, until all of it is fully incorporated.

3. Add in the cocoa powder, baking soda, and pinch of salt to the wet mixture. Use a wooden spoon or spatula to mix until just combined.

4. Fold in a little over half of the chocolate chips (it doesn’t have to be perfectly measured).

5. Pour the batter into to the prepared pan.

6. Sprinkle the rest of the chocolate chips on top.

7. Bake at 350F for 25-30 minutes, until set in the center.

8. Cool on a wire rack, then sprinkle with flaky sea salt, if desired.

9. Serve warm with a scoop of vanilla ice cream and a drizzle of the hot fudge sauce, if desired.