Chocolate Pumpkin Brownie | Gluten Free, Dairy Free, No refined sugar

SERVINGS 12 | COOK TIME 45min
  • Chocolate Pumpkin Brownie | Gluten Free, Dairy Free, No refined sugar

    Secretly healthy...but no one would know

    This is one of my favourite recipes! Such a crowd pleaser! Just toss everything in a food processor (or blender) and bake! Free from gluten, dairy and refined sugar. Plus a vegan option (egg free!). 

  • Ingredients

    1 cup cooked and mashed pumpkin


    ½ cup nut or sunflower butter (any nut butter will work, I prefer Buttanutt, for school I use nut free sunflower butter from Nanuki)


    1 large egg (for vegan version make a flax egg: mix 1 Tbsp flaxseed flour with 3 Tbsps Water, let it sit for 10min before using)


    3 Tbsp honey or maple syrup 


    6 Tbsp coconut sugar (or xylitol for reduced sugar)


    ¼ cup cacao powder 


    1 tsp vanilla extract


    1 tsp baking soda


    ¼ cup oat flour


    Pinch of salt


    ⅓ cup choc chips (plus more for on top) (for a dairy and sugar free option I use Nova's dark chocolate slab cut into chunks, or the dark chocolate buttons they sell online)


    *This is a very forgivable recipe. If you use flax eggs instead of real eggs it will just have a slightly different texture.

Instructions

Preheat your oven to 180°C.

Prepare a brownie baking pan (more or less 20 x 20 cm). I line it with baking paper.

Add all the ingredients (except for the chocolate chips) to a high-speed blender or food processor, and blend on high until the batter becomes smooth and creamy.

Stir in the chocolate chips

Pour the batter into your lined baking tin or dish. You can also top the batter with more chocolate chips (yes, do it!!)

Bake for 30 – 45 minutes (test with a toothpick or knife in the centre to see if it comes out clean, baking time depends on a couple of things so keep testing)

Remove the brownies from the oven and let them cool down in the pan.

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