Melt in your mouth Pumpkin Chocolate Brownies September 26 2018 by Simone Denny
I have to admit, it actually took me quite a few recipe tests to get this one right. I was determined to make a melt in your mouth healthier brownie and had a few fails along the way, but I think I finally mastered it! With the sweetness of the pumpkin and the creaminess of the avocado – these brownies are pretty moreish!
This recipe has some inspiration from Deliciously Ella – who uses oat flour (blended oats), which I think adds to the making the brownie moist.
- 2 cups of roasted pumpkin (pressed down) – approximately 500g
- ½ cup of pitted dates*
- 1 avocado
- ¾ cup of almond meal
- ¾ cup of rolled oats (blended into oat flour)*
- ½ cup of maple syrup or alternative sweetener
- ¾ cup of raw cacao powder
- 2 large tablespoons of coconut oil
- 1 teaspoon of vanilla
- Pinch of salt
- Icing (2 options)
- 140 gms of dark chocolate (more then 70% cacao)
- 2/3 cup of coconut oil
- 2 tablespoons (approximately 50g) of Cacao Butter (you can use coconut oil instead)
- ½ Cup of Raw Cacao Powder
- 3 Tablespoons of Maple Syrup
- Preheat oven to 180C
- Roast pumpkin (500 gms approximately) until soft and golden
- Remove from oven and allow to cool slightly
- Add pumpkin, dates and avocado to the food processor and blend until smooth (this is so yummy in itself!) *see below my notes on dates.
- Add dry ingredients in a large bowl *see note on oat flour
- Add melted coconut oil, maple syrup, vanilla and the blended pumpkin mix to the dry ingredients.
- Stir to combine.
- Press mixture into a 24 x 30 cm tray lined with baking paper
- Bake for 45 minutes (approximately)
- Remove from the oven and allow brownies too cool
- To make icing option one – simply melt the chocolate in a double boiler and pour over the brownies once cool
- For option two – melt all ingredients in a pot and pour over the brownies once cool
- Slice once icing sets.
- Store brownies in an airtight container
*Dates: If you are not using Medjool dates I recommend adding normal dates to a pot and covering them with water, simmer for 5 minutes, strain and then use. This ensures they are nice and moist.
*To make your own oat flour simply add the oats to the blender and blend for 30 seconds.