Emma Nutrition

Simplifying the science through cooking and education. When I'm not on Mummy duties…

Recipe: Pumpkin & Chocolate Brownies

3 Comments

Happy Halloween everyone! Well almost 🙂 We are getting into the spirit of Halloween here by carving a pumpkin (a combined Granny/Grandson activity). I got the easy job of using the leftover pumpkin so I decided to make brownies with it. I’m always trying to reduce butter and sugar in recipes and this one contains no butter at all. It does have sugar but I did manage to reduce the excessive amount in usual brownie recipes by 1/3.
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Ingredients:
Pumpkin x 425 g (makes 300gm cooked)
Brown Sugar x 300 g
Cocoa x 100 g
Pure Vanilla Extract x 2 tbsp
Plain Flour x 225 g
Egg – Medium x 2
Walnut Pieces x 75 g
Dates x 25 g

Method:

  • Steam the pumpkin in 1/2cm water for 10 mins. Strain and whizz in blender to smooth consistency
  • Add all other ingredients to blender and whizz
  • Place in a flat baking tray
  • Cook for 20 mins at 180c
  • Cool and cut into 15 pieces
  • image

    Nutrition notes:
    Pumpkin contains fat soluble vitamins such as vitamin A that are essential for good eye-sight. Its used here as a high fibre substitute for butter. Walnuts provide healthy fats that balance blood sugar levels. Vanilla is a healthier sugar substitute and enhancer (to replace some not all sugar).

    Cals: 216
    Carbs: 32
    Fat: 6
    Protein: 5
    Fibre: 2
    Sugar: 21

    Have you used your pumpkin to make anything healthy or tasty? Let me know or tweet me a photo if you have!

    Find more healthy recipes here!

    Author: EmmaNutrition

    Emma Wight-Boycott MSc mBANT is a natural health expert with a passion for simplifying the science. Emma works with post natal mums, weekend runners and those with digestive issues to find the source of their health issues and rediscover their health mojo.

    3 thoughts on “Recipe: Pumpkin & Chocolate Brownies

    1. These look lovely, may have to try them.

    2. These look and sound delicious! I’m not a big fan of all-purpose flour as you know, but I’m going to try making your brownies with a barley/einkhorn combination and perhaps later using coconut and sorghum for a GF version.

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