This is me jumping on the Pumpkin Brownie bandwagon and hot damn I’m glad I decided to come along for this ride! A dessert that combines two of my favourite things – veggies and chocolate – was always going to be a big fat winner with me, but this one is so damn goat it even wins the hearts and tastebuds of the non-veggie freak types.
It’s soft and moist (fuck I hate that word but there just seems to be no suitable substitute so I apologise for inflicting it on you), with a rich, dark, indulgent chocolate flavour that belies how guilt free it actually is. With a base of hidden veggies, no gluten, grain, dairy or refined sugar and minimal sweetener in general there’s truly nothing, but nothing, not to love here. You could totally eat this brown beauty for breakfast. I know because I did and I didn’t feel a jot of guilt about it!
Get this stuff
1 C pumpkin puree
1/3 C strong brewed coffee
3 T coconut melted oil
1/3 C coconut flour
1/3 C almond meal
1/2 C raw cacao powder
2 T rice malt syrup
2 T stevia *see note below re: strength
1/2 t baking powder
1/2 t baking soda
1/2 t vanilla paste
1/4 t pink salt
Optional: 60 grams dark chocolate -sure, I say optional but really, I have never seen a valid situation in which extra chocolate is a bad idea. I used Lindt 85 % cacao, and in case you were wondering there’s no real science to the 60 gram measurement, it was just the amount left in the block after husband and I had a crack at it the night before. If you want to up the indulgence factor then feel free to ramp it up, again, no such thing as too much chocolate in my world!
* I used a supermarket brand called Stevia Organic which has a ratio of 1/2t of stevia for 1t of sugar so this amount equates to 4 T of normal sugar. It will pay to check the strength on packaging of the brand you are using as some of them are a fuckload stronger, i.e. 1t of stevia for 1 C of sugar and if you go dumping to much of that stuff in by mistake it won’t be pretty!
Do this with it
Preheat the oven to 160 degrees on fanbake then grease and line a 20 x 20 cm baking tin leaving some extra paper hanging over the sides to make it easier to remove when it’s done. Yep, you can take that little baking hack with you. You’re welcome.
Now for the cookery bit, and once again this is one of my highly technical recipes so read the recipe before starting, pay attention and maintain focus throughout. Don’t fuck it up.
Toss everything besides the chocolate and walnuts into the big ole kitchen whiz or mixer and smack that bad boy onto high to mix it all into a fluffy conglomeration of chocolatey goodness. Add the chocolate and nuts if you’re using them, then mix very gently – enough to just combine it through without pulverising the pieces, you want to end up with some delicious chunks of chocolate and nuts in the finished product so each piece yields delicious little surprises to bite into.
Pour the mixture into the tin and bake for 30 minutes to start with, then check again at 35 possibly up to 40 minutes as cooking time will vary from oven to oven. When it’s ready a skewer will come out clean but it should still be quite soft to touch.
Take it out of the oven then leave the house while it cools, this shit is too delicious to be cooped up with while you wait!
Lift it out of the tin using the overhanging baking paper and cut into squares. Or if you’re home alone with no witnesses except the cat feel free to just grab a spoon and park your arse in front of the TV well fuelled for a netflix viewing marathon.