Healthy and chocolate in the same sentence - yes you read it right! With Halloween just gone, you might still have some pumpkin left over (and if you don't, they're probably on special offer so you can go buy one!) and this is a great, tasty way of using it up.
Ingredients:
400g raw pumpkin (peeled and cut into small chunks)
150g dark chocolate (For this, I used 80g 85% coco and then 70g 70% chilli flavoured chocolate)
1 heaped teaspoon of cinnamon
200g ground almonds
50g coco powder
1 1/2 teaspoon of baking powder
1/2 teaspoon of salt
8 tablespoons of honey
3 tablespoons of golden syrup
3 medium eggs
Method:
- Preheat oven to 160C
- Grease tin (27cm X 20cm) lightly with vegetable oil OR line in with grease proof paper
- Put the pumpkin into a microwavable bowl with cling film on and put it into the microwave for 8 minutes
- Remove from microwave and drain the liquid before putting it back into the microwave for 3 minutes
- Remove again, drain the water and then whisk until it's soft and puree like and set to the side
- Weigh out cinnamon, ground almonds, coco powder, baking powder and salt
- Bash the chocolate into small pieces
- In a separate bowl, whisk together the eggs, honey and syrup until pale and full of surface bubbles
- Add the chocolate chunks to the pumpkin; whisk and leave to melt in
- Once mostly melted in, add it to the egg, honey and syrup mix and beat until fully incorporated
- When fully incorporated, add the cinnamon, ground almonds, coco powder, baking powder and salt and mix it fully till it looks like a brownie mix
- Pour into a tin and place it in the oven for 35 minutes. Allow it to cool in the tin before removing
Katie May xoxofacebook | twitter | instagram | pinterest | bloglovin | google | tumblr
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