Ingredients
350g pumpkin
skin on and roughly chopped
⅔ cup plain flour
(100g)
1 tsp baking powder
1 pinch salt
⅓ cup Dutch cocoa
1 tbsp butter
¼ cup dark chocolate chips
(55g)
2 large eggs
⅔ cup agave nectar
(160ml)
2 tsp vanilla extract
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Soy
Equipment
- 1 20cm x 20cm baking pan
- 1 baking paper
- 1 steamer
- 1 stick blender or food processor
- 1 bowl
- 1 sifter
- 1 small non-stick saucepan
- 1 whisk
- 1 cake skewer
- 1 wire rack
Instructions
- Pre-heat oven to 180°C (160°C fan-forced). Line a 20cm x 20cm baking pan with baking paper and set aside.
- Place pumpkin into a steamer and steam for about 20 minutes until soft. Remove pumpkin from steamer and cool slightly. Scoop out pumpkin flesh and puree using a stick blender or food processor – you should have 1/2 cup of puree.
- Sift flour, baking powder, salt and cocoa together in a bowl. Place butter and chocolate into a small non-stick saucepan and melt gently on a low heat. Remove from heat.
- Whisk eggs well and add agave nectar and vanilla. Add pumpkin puree and chocolate mixture. Stir to combine and fold through dry ingredients until just combined and pour into baking pan.
- Bake for about 25 minutes – until cake skewer comes out with slightly moist crumbs. The outside should be firm and the inside shouldn’t be wobbly but still soft.
- Remove from oven and allow to sit for 2-3 minutes before transferring brownies to a wire rack to cool completely.
Notes
Variation
If you want to use sugar, use 1 cup white sugar.
Storage
Brownies will keep for about 2-3 days in an airtight container and freeze well too.
