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🍰 Gluten-free Pumpkin Brownies

237 kcal · 30 min · 4 servings

Ingredients

• 600 g Hokkaido pumpkin (1 Hokkaido pumpkin)
• 75 g coconut blossom sugar
• 1 tsp cinnamon
• 0.5 tsp ground ginger
• 1 pinch nutmeg
• 200 g dark chocolate (min. 70% cocoa content)
• 1 vanilla pod
• 90 g honey
• 200 g room-temperature butter
• 1 pinch salt
• 5 eggs
• 100 g cornstarch
• 1 tbsp baking powder
• 50 g cocoa powder (highly defatted)
• 200 g cream cheese (40% fat in dry matter)

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the seeds and fibrous pulp.
4. 4. Cut the flesh into thick wedges.
5. 5. Line a baking tray with baking paper.
6. 6. Place the pumpkin wedges on the tray.
7. 7. Preheat the oven to 200 °C (180 °C fan or gas mark 3).
8. 8. Bake the pumpkin for 40 minutes.
9. 9. Take the pumpkin out of the oven.
10. 10. Let the flesh cool down briefly.
11. 11. Put the pumpkin into a blender.
12. 12. Add coconut blossom sugar.
13. 13. Add cinnamon.
14. 14. Add ginger.
15. 15. Add nutmeg.
16. 16. Puree the mixture until smooth.
17. 17. Let the puree cool for 10 minutes.
18. 18. Chop the chocolate roughly.
19. 19. Prepare a hot water bath.
20. 20. Melt the chocolate over the water bath.
21. 21. Slice the vanilla pod lengthwise.
22. 22. Scrape out the vanilla seeds.
23. 23. Put honey into a mixing bowl.
24. 24. Add butter.
25. 25. Add the vanilla seeds.
26. 26. Add a pinch of salt.
27. 27. Whisk the mixture until creamy.
28. 28. Add the first egg.
29. 29. Stir it in.
30. 30. Add the second egg.
31. 31. Stir it in.
32. 32. Add the third egg.
33. 33. Stir it in.
34. 34. Add the melted chocolate.
35. 35. Fold it in.
36. 36. Put cornstarch into a small bowl.
37. 37. Add baking powder.
38. 38. Add cocoa powder.
39. 39. Mix the dry ingredients.
40. 40. Gently fold the flour mixture into the chocolate batter.
41. 41. Pour the batter into the baking tin.
42. 42. Smooth the surface.
43. 43. Put the cream cheese mixture into a separate bowl.
44. 44. Add the pumpkin puree to the cream cheese mixture.
45. 45. Add the remaining eggs.
46. 46. Whisk everything well.
47. 47. Pour the pumpkin cream cheese mixture over the chocolate batter.
48. 48. Swirl the mixtures together with a wooden spoon.
49. 49. Create a marbling effect.
50. 50. Bake the brownies at 200 °C (180 °C fan, gas mark 3).
51. 51. Bake them for 30 to 35 minutes.
52. 52. Take the brownies out of the oven.
53. 53. Let them cool down.
54. 54. Cut the brownies into 18 pieces.

Nutrition per serving

• kcal: 237
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 20 g