Pumpkin + Chocolate Brownie

pumpkin chocolate brownie edible backyard nz

This divine brownie is from Emma Galloways beautiful vegetarian cookbook “A Year In My Real Food Kitchen.” Dairy free + gluten free, and if you have pumpkin puree to hand (I freeze it in pottles), it’s quick and easy to make.

I’ve changed Emma’s flours – she uses a mix of quinoa and rice but quinoa flour is hard for me to find so I use all rice and it’s sweet as. I also use ground almonds in place of ground hazelnuts for the same reason.

115g dark chocolate
8 Tblspn extra virgin olive oil
160g pumpkin puree
1 tsp cinnamon
1/4 tsp nutmeg
130g rice flour or gluten free mix
35g ground almonds or hazelnuts
1 tsp gluten free baking powder
1/4 tsp salt
200g raw sugar
3 whisked eggs
1 tsp vanilla essence
40g roughly chopped hazelnuts or almonds

Preheat oven to 180 ° C. Grease a 28x18cm slice tin and line with baking paper.

Put chocolate in a heatproof bowl with 5Tblspns of olive oil and sit over a pot of boiling water until melted. Set aside to cool

In another bowl combine pumpkin puree with 3 Tblspn olive oil, cinnamon and nutmeg.

Put flours, ground almonds, baking powder, sugar and salt into a bowl and whisk together. Add eggs and vanilla and whisk to form a smooth batter.

Evenly divide the batter between the chocolate and pumpkin. Mix each bowl to combine.

Dollop spoonfuls of the batter randomly over the slice tray and gently swirl together with a knife. Scatter nuts on top.

Bake for 20 – 25 minutes until a skewer poked in the centre comes out clean. Cool in the tin. This keeps a week in the fridge.

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