This decadent brownie recipe is perfect for using up your Halloween pumpkin leftovers. Moist and delicious, low in sugar, and high in fiber, this dessert will surprise many!
Ingredients
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250 ml (1 cup) dates
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125 ml (½ cup) water
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2 large eggs
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250 ml (1 cup) unsweetened pumpkin purée (canned or homemade)
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80 ml (⅓ cup) cocoa powder
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80 ml (⅓ cup) almond flour
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60 ml (¼ cup) gluten-free flour (or all-purpose flour)
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30 ml (2 tbsp) psyllium husk
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10 ml (2 tsp) instant coffee
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10 ml (2 tsp) vanilla extract
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10 ml (2 tsp) apple cider vinegar
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5 ml (1 tsp) baking powder
Preparation
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Preheat the oven to 350°F (180°C).
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In a medium bowl, heat the dates and water in the microwave for 1 minute and 30 seconds, then grind them in a food processor or with an immersion blender. Let it cool.
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In a large bowl, mix the remaining ingredients. Add the cooled date puree to the mixture to prevent it from cooking the eggs.
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Place the mixture in a square baking dish and bake for 30 minutes, or until the center is still very moist. Let it cool and cut into 9 pieces.
Notes
Can be stored in an airtight container in the refrigerator for 7 days. Freezes for up to 3 months.
