Hello Fall! I welcome your bright colours, the scent of fallen leaves decaying in the woods, the soft jumpers and thick scarves. Because nothing screams “winter” like an actual jacket, and I’d rather squeeze the summer out of those last sunny days. Oh, and did I mention pumpkins and squashes?
These pumpkin brownies are just perfect. Only 3 ingredients, and a glass, cup, bowl, or any other container for measurements. I gave up sugar a while ago, so there is none here. Feel free to add wholesome, unrefined cane sugar, or any other sweetener. I sweeten my desserts when I entertain, else I know my guests would be disappointed…
No flour either, neither eggs of course, nor substitutes. The pumpkin does it all. This is the first time I have been preparing a vegetable dessert since my book on that very topic. I had an overdose of desserts, my imagination ran dry and I only wanted crumbles, which are so easy and versatile. This brownies are excellent with almond flour, ground hazelnuts, or tigernut flour if you are allergic to nuts or avoid them for health reasons.
Are you afraid of using vegetables in desserts? Here are some good reasons to do so:
- Vegetables are low in fat, low in sugar and low in calories. They help make desserts lighter by replacing the most dense ingredients.
- Vegetables such as squash and root vegetables (carrots, sweet potatoes, potatoes, parsnips, beets) and courgettes have a soft, melt-in-your-mouth texture replaces butter and oil wonderfully.
- Thanks to their high fiber content, they provide texture and firmness. Hence, they can replace all or part of the flour.
- They also have a good binding power, making them perfect substitutes for eggs.
- Vegetables add new flavors and nice colors.
- Vegetables add minerals, fiber and anti-oxidants AND satisfy your sweet tooth…
Convinced yet wink ?
3 ingredients brownies
Adjust quantities to your needs!
- 1 volume cooked pumpkin / squash
- 1/2 volume almond meal, ground hazelnuts or tigernut flour
- 1/3 to 1/2 volume unsweetened cacao powder
- Optional: Sweetener
Preheat the overn to 180° Celsius. Combine all ingredients using a food processor or blender.
Oil a square oven-proof dish and pour the batter, 2-3 cm thick. Cook for about 30-40 minutes depending on the size of your cake. All ovens work differently: Check yours regularly.
Leave to cool, and store in the fridge overnight.
The next day, cut in bite-size squares and enjoy!