Recipe by: Dana's Project
INGREDIENTS
- 1 large or 2 smaller eggs
- 1 cup of pumpkin or squash puree
- 1 cup of cacao powder
- 1/2 cup of unsweetened creamy nut butter
- 1/2 cup maple syrup
- a pinch of salt
- Optional: a tiny pinch of chili powder and chopped dark chocolate
PREPARATION
Preheat your oven to 200 Celcius and bake a large chunk of pumpkin for 40 mins until you can spoon out the flash. If you can get your hands on canned pumpkin, simply measure out one cup of pumpkin puree.
Mix everything but the eggs and chopped dark chocolate in a large mixing bowl. Do a taste test after each ingredient and adjust the sweetness to your preference. Be modest with the chili powder. It is there to enhance flavour and give it a little kick not to burn your mouth.
Once you are happy with the flavor add in the egg and finally fold in your chocolate chunks carefully.
Distribute the mixture equally in a deeper tray or a cake form. Now you need to decide if you want to stay classy or not, if classy place the brownies in the oven on low heat for about 30 minutes or you can do what I did and just pop it in the microwave for 3 to 4 minutes. If you choose the latter make sure to stop the microwave after each minute. Pay extra attention to it if you start smelling the chocolate heaven that is cooking in there.
KITCHEN EQUIPMENT
- mixing bowl
- oven or microwave
- a deep tray or a cake form
COACHES CORNER
- You can replace pumpkin puree with sweet potato puree. This case we recommend you cut the potatos in half before baking to save some time.
- Don't limit yourself to the ingredients listed above. Experiment and have fun with it. This is a recipe that's very hard to get wrong. For instance, you might want to replace maple syrup with honey or another type of sweetener. Play with the flavors before adding the raw egg into the mixture.
- The fresh brownies are inviting, but the real deal is the refridgerated second day serving. Add some fresh fruit and ice-cream for a real treat.
