CHOCOLATE PUMPKIN BROWNIES
It is fall people…and you know what that means?
Pumpkin here, pumpkin there, pumpkin everywhere.
Now it´s that time of the year when most food bloggers are testing new pumpkin recipes. If you are on Pinterest you know it because your News Feeds section is like a pumpkin party. The saying “if you can´t beat them, join them” is about admitting defeat, when you realize that you are not able to stop something. So bring it on. Pumpkin it is!
Let me tell you something. I can cut open a pumpkin, bake it and then eat it plain with a spoon. And if you enter the kitchen in that moment I´ll look like if you just catched me eating chocolate or cake. I know, I´m weird. I like plain, boring food. I really do. But since most people don´t, I realized I had to come up with a good recipe. And then THIS happened.
This is the perfect combination of 3 of my favorite foods: pumpkin, dates and oats. And well… cacao powder too. Because you know…you can´t skip the cacao and still call them brownies!
So let´s talk BROWNIES now… You can find a zillion recipes of brownies on the internet but they are most likely to be full of either eggs, butter, milk, margarines or oils…or a combination of them. But that is not an option for us. You know that I decided to dedicate my life to a bigger purpose besides eating plain pumpkin…and that is, making your life easier. And I think I managed that with this recipe. Plantbased, vegan, low fat, oil-free and gluten free. And no, we are not talking about ice cubes here (I know you were thinking about that joke, don´t lie!)
Seriously, write down this recipe on your “must-try” list. This is the perfect treat for a friday night or to bring to a family/friends dinner because everyone will love them and they will love you too. I think I cried when I had the first bite. We are talking about the most fudgy, chocolatey, soft and ooey-gooey brownies I´ve ever had. All of that plus the idea that they are not full of rubbish just make me drool.
They look absolutely amazing and taste ridiculously good. So now, go make them. Seriously.
But oh! One more thing. The batter is just as good. So DO NOT eat the batter off of your fingers. I beg you. Otherwise it won´t make it to the oven.
CHOCOLATE PUMPKIN BROWNIES
Yield 12 pieces
- Dry ingredients:
- 1 and ½ cups rolled oats (ground into flour)
- ½ cup cacao powder
- ¼ cup unrefined brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- Wet ingredients:
- 1 tablespoon ground flax seeds + 3 tablespoons of water
- ½ cup non-dairy milk
- ½ cup pitted and chopped dates
- 1 cup cooked pumpkin
- ¼ cup molasses
- Preheat oven to 180°C
- Mix 1 tablespoon of ground flax seeds with 3 tablespoons of water and set aside.
- In a large bowl, combine all the dry ingredients and set aside.
- Add all wet ingredients to a food processor and blend until smooth.
- Add the wet ingredients to the larger bowl with the dry ingredients. Add the flax-water mixture too and stir until just combined. Do not over-mix
- Cover a 20x10cm (approx.) baking dish with parchment paper and pour the batter. Carefully, spread it evenly but do not press it tight.
- Bake at 180°C for 35 minutes.
- Let it cool completely before slicing.
Courses Sweet Treats
Cuisine Low-Fat, Gluten-Free, Soy-Free, Nut-Free