– Sift the dry ingredients: In a bowl, sift together the almond flour, oat flour, ⅓ cup of Dutch cacao powder, the additional 2 tablespoons of Dutch cacao powder, baking powder, coconut sugar, and pumpkin pie spice. – In a separate bowl, mix the pumpkin puree, the prepared flax egg, balsamic vinegar, and vanilla extract until you have a smooth batter.
– Gradually add the sifted dry ingredients to the wet ingredients and stir until the batter is smooth. – Pour the brownie batter into the greased baking dish, spreading it evenly. – Bake the brownies in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. – Once baked, remove the brownies from the oven and let them cool in the pan. – After cooling, slice the brownies into squares or your desired serving size