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Pumpkin Spice Brownies
Inspired by Vanessa, my soccer team mate – who asked me last week after our game: ‘do you have a recipe for pumpkin brownies?’ Instantly I started salivating. ‘I don’t, but that sounds interesting! Leave it with me.’ I’d never heard of adding pumpkin to brownies before, but once the seed of curiosity is planted with food, I’m tunnel visioned. (Jt fans will get the reference below)
So here we are, it’s Friday night and I’m in the kitchen jamming out to Justin Timberlake 20/20 album staring into the loving eyes of a gorgeous pumpkin from the organic markets & excited to use the new vegetable steamer. I know what you’re thinking, WILD.
Confession… my secret ingredient to this recipe was dancing. So, do me a favour… bust out your favourite tunes and dance while you make this.
This little kitchen is not only where all my most creative cooking expeditions come to fruition, they do so because it’s also the place where the dance moves bust out.
As usual I’m on a mission to keep things gluten free, low dairy, lower carb and refined sugar free..
You will need:
Dry Ingredients combined in a bowl
1.5 teaspoons baking powder
2 cups of almond meal
2 tablespoons of cacao powder
Wet Ingredients combined in a separate bowl
1 cup pumpkin puree (I steamed the pumpkin)
1 teaspoon chia seed egg (1 teaspoon chia seeds and 30ms of water set aside mixed together for 10 minutes to bloom – Aim for a jelly-like consistency or close to)
2 tablespoons of butter (or coconut oil if you want this vegan)
4 tablespoons of maple syrup
1 teaspoon of vanilla essence
Optional for fanciness: Gewurzhaus Pumpkin Pie Spice mix 1 level teaspoon. A fragrant combination of cassia, clove, nutmeg.. (I had some handy and have been meaning to use it. )
We are ready… Preheat the oven to 180 degrees Celsius.
Step 1: Steam the pumpkin in a steamer (If you’re not sure how, comment below and I’ll write up some instructions in a reply). Once steamed (soft enough to mash with a fork), mash the pumpkin with a fork in a bowl until it’s soft.
Step 2: Mix the dry ingredients in bowl 1. These are: 1.5 level teaspoons baking powder, 2 cups of almond meal, 2 tablespoons of cacao powder.
Step 3: Prepare the wet ingredients in bowl 2. Start with the mashed pumpkin.
Step 4: Add 2 tablespoons of butter to the hot pumpkin, it will melt naturally from the heat emanating from the steaming pumpkin.
Step 5: Once the butter is mixed with the pumpkin, add 1 teaspoon of vanilla extract, 1 teaspoon Pumpkin spice, 4 tablespoons of maple syrup, the chia egg – Mix.
Step 6: Then add the mixed wet ingredients into the dry bowl ingredients and mix everything with a spatula.
Step 7: Once everything is mixed together, taste the batter (add extra maple syrup only if you like it sweeter, I personally prefer less sweet as is.
Step 8: Pour batter into a brownie tin lined with greased baking paper (grease the paper with a small amount of butter or coconut oil) or use a silicone mould without the grease. I lined my brownie tin with a silicone baking mat to save the washing up, it creates a more irregular shape but it works fine and is non-stick.
Step 9: Place in the oven for 20 – 30 minutes. Or until the crust is hard.
Step 10: Remove and let it cool for 20 minutes.
Slice and serve – on it’s own is amazing. You can also serve with dairy free vanilla coconut ice cream or berries.
These brownies are DELICIOUS. Moist, soft, gooey. I like.
Sahtein friends xx