Pumpkin Chocolate Brownies
These easy, one-bowl healthy brownies are the ultimate autumnal treat. Imagine fudgy pumpkin chocolate brownies, made with all-natural maple syrup, coconut flour and almond flour! This is one to enjoy making with kids or loved ones.
Ingredients (makes 12 brownies)
- 200g pumpkin purée (ideally homemade)
- 2 tbsp pure maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 75g almond flour
- 3 tbsp coconut flour
- 40g unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 45g chocolate chips
For the topping:
- 2 tbsp dark chocolate chips
- 1 tsp coconut oil
Method:
For the pumpkin purée :
- Halve a pumpkin & remove the seeds and stringy stuff
- Place the seeds in a bowl for roasting later
- Chop 400g of 2-inch pumpkin pieces and place them face up on a baking tray
- Roast at 180 degrees for 45 minutes or until tender when prodded with a fork
- Allow the pieces to cool slightly before removing the skin
- Blitz the pumpkin pieces in a food processor/blender or just by hand until totally smooth. Depending on the pumpkin, you might need to add a little water
For the brownies:
- Preheat oven to 180 degrees. Line an 8×8 inch pan with parchment paper
- In a large bowl, mix together the pumpkin purée, maple syrup, eggs and vanilla extract until smooth
- Mix in the dry ingredients (almond flour, coconut flour, cocoa powder, salt, baking soda and baking powder) until smooth
- Fold in 1/4 cup chocolate chips
- Pour into prepared pan and spread to the edges. Smooth over the top with a spatula
- Bake for 20-25 minutes until a knife comes out clean. Brownies will not look completely cooked but as soon as the knife comes out clean, they will be done
- Cool on a wire rack for 15 minutes
- Make the topping by melting chocolate chips and coconut oil in a small saucepan over very low heat. Drizzle over the top of the brownies then cut into 12 squares
- Serve and enjoy!