⏱ Prep 15 min🔥 Cook 20-25 min🍽 Makes 20 small pieces
Ingredients
100 g Butter, diced
100 g Dark chocolate, broken into pieces
2 Eggs, large
200 g Roasted pumpkin (use leftovers or see notes)
2 tsp Vanilla extract
150 g Almond meal / ground almonds
25 g Cocoa powder
Method
Preheat the oven to 160°C (fan-assisted).
Place the butter and chocolate into a heatproof bowl over a saucepan of simmering water. Stir using a spoon until both are melted. Remove from the heat.
Lightly whisk the eggs in a small bowl using a fork and add to the mixture with the vanilla.
Mash the pumpkin using a fork and add to the mixture. Mix well.
Add the ground almonds and cocoa powder and mix again.
Place in the middle of a lined baking tin (20cm square) and spread out using the back of a spoon.
Bake in the oven for approximately 20-25 minutes (until a skewer or knife comes out clean). Avoid over-baking.
Leave to cool completely, then remove the brownie from the tin and cut into small squares.
Notes
Well, not one to blow my own trumpet, but these are really delicious! Once again, these are super easy to make. They are gluten free, not overloaded in sugar, and the pumpkin adds sweetness and extra nutrients, making these moist and moreish! Enjoy. 350g of raw pumpkin with skin on will yield approximately 200g of roast pumpkin.
Allergens
Milk, Egg, Nuts.
Storage
Store in the refrigerator for 5 days in an airtight container, or pop in the freezer and use within 3 months.
