Today on the blog – Dairy Free Pumpkin Brownies, low in sugar and saturated fat, ideal as a mid-morning accompaniment to coffee or an after-school snack. Especially now, with pumpkin season in full swing.
I love the idea of carving pumpkins and turning them into wonderful Halloween creations but a pumpkin is so much more than just a pretty face! We can eat it! And it’s so cheap too! Not only that, it’s full of vitamins and antioxidants, fiber, potassium and other good stuff.
The only small drawback is that it doesn’t actually have very much taste:)
This means that it’s hard to enjoy it on its own, but on the other hand, this quality makes it a very versatile vegetable. It’s great in soups, stews and curries, as well as desserts. I personally think it’s delicious paired with chocolate, which is why I made these Dairy Free Pumpkin Brownies.
You may be surprised at the large quantity of pumpkin used in this recipe (800g). I decided to slow roast the pumpkin in order to remove excess water and get maximum flavour from this bland vegetable, so after 2.5 hours in the oven the pumpkin will be greatly reduced in volume. Just remember to drizzle it with a bit of oil and sprinkle with some sea salt before popping in the oven to prevent it from becoming too dry and rubbery (see Instructions). It’s a good idea to roast the pumpkin ahead (it can be kept in the fridge for a couple of days) and puree it with the honey, orange juice and pumpkin spice when you are ready to make the brownies (they only need 35 minutes in the oven).
This cake is made with oil, so is light in texture, perfect with the moist pumpkin mixture. The pumpkin mixture is not combined with the chocolate batter as I wanted to keep these two flavours and textures separate. That way you can taste the chocolate and the pumpkin mixture too!
These brownies are best eaten warm – the chocolate chunks hidden in the batter will melt, seriously enhancing the deliciousness of this dessert!
To see more Healthy Dessert Ideas go to < THIS LINK >
I am bringing this recipe to #CookBlogShare, hosted this week by Eb@Easy Peasy Foodie, Tasty Tuesdays, Recipe of the Week, We Should Cocoa, Free From Fridays, Baking Crumbs, Fiesta Friday, co-hosted this week by Suzanne @ apuginthekitchen and Ginger @ Ginger and Bread
Yields 9 squares
2 hr, 35 Prep Time
35 minCook Time
3 hr, 10 Total Time
- 800g pumpkin, peeled, cubed (approx. ½ small pumpkin)
- 30g cacao (or cocoa)
- 100g cooking chocolate (dairy free or regular), chopped
- 100g flour
- 1 teaspoon baking powder
- 60g light brown sugar
- 3 eggs
- 70ml vegetable oil (plus a little more for drizzling over the pumpkin and greasing the tin)
- 2 tablespoons runny honey
- 6 tablespoons orange juice
- Spices: 1/2 (half) teaspoon cinnamon, 1/4 teaspoon ginger powder, 1/6 teaspoon each ground cloves and allspice
- Place the pumpkin cubes on a large baking tray, drizzle with 2 tablespoons of oil (and sprinkle with a little sea salt) and roast for 2.5 hours at gas mark 3 (325F, 170C), turning halfway through. Allow to cool, then puree with the spices, honey and orange juice (you can roast the pumpkin ahead and refrigerate for up to 2 days). Set aside.
- Preheat the oven to 350 F/180 C/ gas mark 4. Lightly grease a 23cm square tin and line with baking paper. Set aside.
- Whisk together the sugar, eggs and oil.
- Sift the flour, baking powder and cacao, add to the egg mixture and combine, but do not overstir. Add the chocolate chunks, stir a little and pour the mixture into the prepared tin. Using a large spoon place lumps of the pumpkin mixture over the top and swirl it through the batter with a knife - the finished product should look a little messy (don't swirl too much or try to make the top smooth).
- Bake for 35 minutes. Remove from the oven, allow to cool for 5 minutes then lift out of the tin with the paper and place on a cooling rack. Best eaten warm!
- Makes 9 large brownie squares.
Preparation time includes the time needed to slow roast the pumpkin (this can be done ahead, see Instructions)
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