Melt in your mouth Pumpkin Chocolate Brownies September 26 2018 by Simone Denny

Pumpkin Chocolate Brownies

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.  

Recipe:

  • 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)
Option 1.
  • 140 gms of dark chocolate (more then 70% cacao)
Option 2.
  • 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

 Pumpkin Chocolate Brownies

Directions:

  1. Preheat oven to 180C
  2. Roast pumpkin (500 gms approximately) until soft and golden
  3. Remove from oven and allow to cool slightly
  4. 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.
  5. Add dry ingredients in a large bowl *see note on oat flour
  6. Add melted coconut oil, maple syrup, vanilla and the blended pumpkin mix to the dry ingredients.
  7. Stir to combine.
  8. Press mixture into a 24 x 30 cm tray lined with baking paper
  9. Bake for 45 minutes (approximately)
  10. Remove from the oven and allow brownies too cool
  11. To make icing option one – simply melt the chocolate in a double boiler and pour over the brownies once cool
  12. For option two – melt all ingredients in a pot and pour over the brownies once cool
  13. Slice once icing sets.
  14. 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.