Healthy Pumpkin Brownies

The most delicious and healthiest pumpkin brownies ever. Even if you’re not a fan of pumpkin, you will love this recipe which makes them super moist and fudgy. As they are refined sugar free you won’t feel guilty having more than one slice.

I prefer to make my own pumpkin mash. I usually roast a whole pumpkin at once that is needed at mealtime. The leftover pieces are pureed and used for this recipe or my p umpkin breadNothing goes to waste.

Ingredients

1 cup mashed/pureed pumpkin ( I use freshly baked roasted pumpkin)

2 eggs

¼ cup macadamia oil (sub for melted and cooled coconut oil)

2 tbsp maple syrup

¼ cup almond meal

¼ cup raw cacao powder, sifted

1 tsp baking powder

¼ cup coconut sugar

Pinch of Celtic sea salt

Topping (optional)

70% or higher dark chocolate

Coconut oil

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Method

1. Preheat oven to 150ºC.

2. Line a 20cm square baking pan with parchment baking powder.

3. In a food processor add the mashed pumpkin, eggs and oil. If using melted coconut oil make sure it has been cooled completely otherwise it will cook the eggs.

4. Blend until well combined.

5. In a bowl mix all the dry ingredients then add the pumpkin mixture to the bowl and stir through.

6. The batter should be quite sticky.

7. Spread batter evenly in the pan and cook for approximately 20-25 minutes.

8. Try not to over bake it. It should feel soft and gooey in the middle.

9. Allow to cool completely before taking out of the pan to slice. If you do this while even slightly warm, the brownies will crumble.

10. Once it has cooled, melt some dark chocolate with coconut oil and spread on top of the brownies. Place in the fridge for a few minutes for the topping to set.

11. Remove from fridge and serve.