Gluten-free chocolate pumpkin brownies

Gluten-free chocolate pumpkin brownies with pumpkin purée, almond flour, cocoa powder and dark chocolate (sweetened with dates) – moist, chocolatey and with no refined sugar.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 40 min
• Total time: 55 min
• Calories: 190 kcal per serving
• Protein: 5 g
• Fat: 12 g
• Carbs: 12 g

Ingredients

• 250 g pumpkin purée
• 120 g almond flour
• 60 g cocoa powder
• 50 g dark chocolate (sweetened with dates), chopped
• 60 g coconut oil
• 120 ml maple syrup
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp vanilla extract

Method

You’ll need: oven · cake tin · chopping board · knife · mixing bowl · sieve

1. Preheat the oven to 180 °C (160 °C fan) and grease the baking tin with coconut oil. Then line it with baking paper.
2. Whisk the pumpkin purée, maple syrup, coconut oil and vanilla extract in a large bowl until smooth.
3. Sift in the almond flour, cocoa powder, salt and baking powder. Fold everything together with a spatula until you have an even, moist batter.
4. Stir in the chopped chocolate and pour the batter into the tin. Smooth the top.
5. Bake the brownies at 180 °C for 25–30 min, until the edges are firm and the middle is still slightly soft. Leave them to cool completely in the tin, so they hold together when you cut them.
6. Cut into pieces to serve. They're especially good on their own, because the chocolate and cocoa really take centre stage.

Good to know

These brownies are dense, moist and wonderfully chocolatey. The pumpkin keeps them soft without pushing its own flavour to the front.

Swaps

Maple syrup → date paste (more fibre, sweetness from fruit) Baking powder → 1/2 tsp bicarbonate of soda + 1 tsp lemon juice or cider vinegar (simpler ingredient list, light texture)

Allergens

Contains almonds and, depending on the chocolate, may contain traces of milk. Usually fine for children and during pregnancy, as long as all the ingredients are pasteurised.

Frequently asked questions

What nutrients does pumpkin purée contain?

Pumpkin purée mainly provides beta-carotene, a precursor of vitamin A, as well as some potassium. There's also water and a little fibre, which keeps the brownies soft.

Why use almond flour instead of wheat flour here?

Almond flour naturally contains more fat, vitamin E and minerals such as magnesium than ordinary white flour. It also brings a slightly nutty flavour and a little fibre.

Is raw cocoa powder more nutritious than regular cocoa powder?

Raw or only gently processed cocoa powder can contain more heat-sensitive plant compounds. How big the difference really is depends heavily on processing and product quality.

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