Roasted Pumpkin Chocolate Fudge Brownie
The beauty of using roasted pumpkin in these brownies is that they provide sweetness and velvety fudge-like texture without a large measure of sugar. The rye flour is an unusual addition to a sweet dish, I love the malty-ness of this grain to compliment the chocolate and pumpkin. If unavailable, I have included substitutions in the recipe.
Ingredients
- 100 g butter or coconut oil
- 100 g quality 70 per cent chocolate, broken into pieces
- 1 cup roasted pumpkin or squash - see directions below
- 3 free-range eggs
- 1/3 cup sugar
- 1/4 cup cocoa powder
- 1/3 cup rye flour OR 1/2 cup white flour or ground almonds for gluten-free
- 1/2 teaspoon baking powder
- 1/3 cup chopped nuts – walnuts, almonds or hazelnuts
Instructions
- Preheat oven 170C. Grease and line a 20 x 25cm tin with baking paper.
- Place the butter in a saucepan and melt over a low heat. Remove from the heat and add the chocolate pieces. Mix until the chocolate is melted.
- In a large mixing bowl, mash the pumpkin with a fork until smooth. Add the eggs one at a time using the fork to incorporate thoroughly between each addition. Add the sugar and cocoa and mix well.
- Pour in the chocolate mixture using a spatula to combine. Fold in the flour, baking powder and nuts until just combined. Pour the batter into the prepared tin.
- Bake for 25-30 minutes until firm to touch, then cool in the tin. Once cool, cut into 16 squares. Keep in an airtight container in the fridge and enjoy within four days.