These gluten-free, dairy-free spiced pumpkin brownies are the perfect way to celebrate the autumn’s abundance of pumpkins and squashes. They are moist and chocolate-y, with a crunch of walnuts and hint of spices.
Makes 20:
250g pumpkin purée (see instructions below)
250g almond flour
175g dark chocolate (70%), melted and cooled
2 eggs
3 tbsp maple syrup
1/2 tsp baking powder
1 tsp vanilla essence
50g walnuts
To make pumpkin purée: cut the pumpkin or squash into slices and sprinkle with ground cinnamon, nutmeg, allspice and ginger, to taste. Bake at 200°C for 30 minutes, or until tender. Leave to cool then blitz in a food processor until smooth. I left the skin on in order to take advantage of the extra goodness it contains! Freeze any leftovers or add to smoothies, porridge, soups etc.
Combine all ingredients except the walnuts and mix well. Add walnuts and stir through. Transfer to a 20cm square cake tin and smooth the surface. Bake at 180°C for 30 minutes, then allow to cool fully. Cut into slices and enjoy!
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