Ingredients for Harry S Spiced Winter Chocolate Brownies Cook Yourself Thin
- 400g pumpkin puree
- Dark Cooking Chocolate
- 1 teaspoon ground cinnamon
- 100g ground almonds
- 50g unsweetened cocoa powder
- 1 teaspoon baking powder
- Pinch of salt
- 50g honey
- 25g maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 tablespoon roughly ground pink peppercorns
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How to Make Harry S Spiced Winter Chocolate Brownies Cook Yourself Thin
- Preheat your oven to 160°C (320°F). Grease a 27cm x 20cm baking tin with vegetable oil.
- Place 400g pumpkin puree in a microwave-safe bowl, add 2 tablespoons of water, cover with cling film, and microwave on medium-high for 8 minutes.
- Remove from microwave, drain excess liquid, cover again, and microwave on high for 3 minutes.
- Set aside to cool slightly.
- In a separate bowl, whisk together 1 teaspoon ground cinnamon, 100g ground almonds, 50g unsweetened cocoa powder, 1 teaspoon baking powder, and a pinch of salt.
- Roughly chop 200g dark chocolate (70% cocoa or higher) into chunks.
- In another bowl, whisk 2 large eggs, 50g honey, 25g maple syrup, and 1 teaspoon vanilla extract until light and fluffy.
- Once the pumpkin is slightly cooled, drain any remaining water and whisk until smooth.
- Add the chopped chocolate to the pumpkin puree and let it melt slightly. Stir to combine.
- Add the egg mixture to the pumpkin and chocolate mixture, beating until well combined. Then, gently fold in the dry ingredient mixture until just combined.
- Pour the batter into the prepared tin and sprinkle generously with 1 tablespoon roughly ground pink peppercorns.
- Bake in the preheated oven for 35 minutes, or until a skewer inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the tin before cutting and serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
64g
Fat
33g
Carbs
9g
