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Rich Chocolate Pumpkin Pie Brownie

Rich Chocolate Pumpkin Pie Brownie

Unbelievably moist, chocolaty and impossible to resist these are more than just a great way to use up your remaining pumpkin puree (yes, that was my excuse for making them) you’ll be dying to make these all year round.

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But have no fear you can swap in butternut squash or even sweet potatoes if you can get hold of those edible pumpkins and I promise it will be well worth your efforts in preparing the puree.

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The pumpkin (or whichever vegetable you choose to use) keeps the brownie super moist and rich.

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You are basically making your chocolate (instead of the traditional method of melting a bar of chocolate to make the brownies) as you go and adding the other ingredients - it works a treat and the pumpkin pie layer just wraps it up to perfection.

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A winter warming treat that you won’t want to miss out on! (There is a serious risk of this – I’m not look at anyone in particular but someone here (yes’ I’m looking at you) ate the last three all in one go and I had to bake another batch!!!!!!!)

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Hope you enjoy! :)

 

Rich Chocolate Pumpkin Pie Brownie

Prep Time: 15 mins            Bake Time: 20 mins                                       

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Makes: 24 Squares                                               

Ingredients:

Chocolate Layer:

3 tbsp. Cocoa Butter

1/3 Cup Coconut Oil

2/3 Cup Powdered Coconut Sugar

1 Cup Pumpkin Puree

1 tsps. Powdered Vanilla

¼ Cup Cashew Nut Butter

½ Cup Cocoa Powder

½ Cup Almond Flour

¼ Cup Rice Flour

¼ Cup Arrowroot Powder

¼ Cup Ground Almonds

1 tsp. Baking Powder

½ tsp. Bicarbonate of Soda 

 

Pumpkin Pie Layer:

¼ Cup Coconut Oil (melted)

½ Cup Pumpkin Puree

¼ Cup Almond Milk

1/3 Cup Powdered Coconut Sugar

½ Cup Almond Flour

2 tbsps. Arrowroot Powder

1 tsp. Powdered Vanilla

1 tsp. Pumpkin Pie Spice

½ tsp Baking Powder

½ tsp. Bicarbonate of Soda 

 

Instructions:

1) Preheat the oven to 170˚C. 

 

2) Melt the cocoa butter together with the coconut oil in a bowl over a saucepan of boiling water.

 

3) Remove from heat and slowly stir in the coconut sugar pumpkin puree powdered vanilla and cashew nut butter

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4) Add the remaining ingredients for the chocolate layer and mix until thoroughly combined.

 

5) Spoon into a lined 7"x"11 lined baking tray.

 

6) In a bowl mix together all the ingredients for the pumpkin pie topping and spread over the chocolate layer.

 

7) Place in the oven for 20 mins. Remove and allow to cool to room temperature before placing in the fridge for 30 mins before cutting squares.

 

(optional – drizzle with melted chocolate before placing in the fridge)

 

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