Stu: How tasty do these look from the talents of Melanie De Laine. In her own words… “FINALLY this recipe is here! I have been so fussy in creating this recipe as I feel brownies are such an overdone creation, so I really wanted to nail that fat to flour ratio to create a delicious, gooey rich brownie that is refined sugar free, dairy free and can be vegan depending on protein powder and chocolate of choice!”
- 350g butternut pumpkin (roughly 1/4 pumpkin)
- 1/2 cup nut butter (I love peanut butter)
- 1/2 cup 100% maple syrup
- 1/2 cup Organic Plant Protein
- 1/4 cup 180Nutrition Peruvian Cacao Powder
- 1/4 tsp baking powder
- Pinch of pink salt
- 100g dark chocolate (I love Lindt 70%)
- Bring a pot of water to simmer over the stovetop.
- Peel the skin off approx. 1/4 of a butternut pumpkin and weigh to 350 grams
- Once weighed, chop the pumpkin into small cubes
- Place the pumpkin cubes into the water and boil for 30-40 minutes, depending on size of your cubes. The cubes floating to the top are indicative of completion.
- Drain and spoon softened pumpkin into a bowl. Leave to cool completely.
- Pre-heat oven to fan-forced 180 degrees.
- In a blender/food processor, add all ingredients except for the dark chocolate
- Blend until a smooth batter is formed.
- Chop dark chocolate into small pieces and stir through the batter. (If the pumpkin has not been left to cool the chocolate chunks will melt.)
- Line a baking dish with baking paper and pour batter evenly
- Bake for 35 – 40 minutes
- Leave to cool completely before slicing and serving
- Store in an air tight container in the fridge.