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- 400 g minced pumpkin skin
- 2/3 cup plain flour
- 1 teaspoon of baking powder
- 1 pinch of salt
- 1/3 cup Dutch cocoa powder
- 1 tablespoon butter
- 1/4 cup dark chocolate chips
- 2 large eggs
- 2/3 cup agave nectar
- 2 teaspoons of vanilla extract
Preheat oven to 180 ° C (160 ° C forced by fan). Line a 20cm x 20cm baking sheet with parchment paper and set aside.
Place the squash in a steamer and steam for about 20 minutes until smooth. Remove the pumpkin from the steam and cool slightly. Scoop out the pumpkin meat and mash with a stick blender or food processor; Must have 1/2 cup of puree.
Sift the flour, baking powder, salt, and cocoa into a bowl. Place the butter and chocolate in a small nonstick saucepan and gently melt over low heat. Remove it from the heat.
Beat the eggs well and add the agave nectar and vanilla. Add the pumpkin puree and the chocolate mixture. Stir to combine and fold through the dry ingredients until combined and pour into the baking pan.
Bake for about 25 minutes, until the cake skewer comes out with slightly moist crumbs. The exterior should be firm and the interior should not be wobbly but soft.
Remove from oven and let stand 2-3 minutes before transferring brownies to wire rack to cool completely.
Adding a little pumpkin puree to your baking gives it moisture and fiber without the taste of pumpkin. It is a baking tip that is popular in the United States.
If you want to use sugar, use 1 cup of white sugar.
The brownies will be kept for about 2-3 days in an airtight container and will also freeze well.
This recipe was created by Jay Rogers for Kidspot Kitchen.
If you like the sound of this recipe, you might also like these pumpkin buns.