Pumpkin and Chocolate Brownie

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Dessert Snack United Kingdom Medium

25 min 270 kcal 4g protein

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Did you know?

Pumpkin adds natural sweetness and a boost of vitamin A, giving these brownies a moist, fudgy texture without extra fruit puree.

Ingredients

Servings:

Pumpkin Puree 1 cup
Dark Chocolate (70% Cocoa, Milk Chocolate) 200 g ↻ Milk → Dairy‑free Dark Chocolate (70% Cocoa, No Milk)
Butter 100 g ↻ Milk → Plant‑based Margarine
Granulated Sugar 150 g
Eggs 2 pieces ↻ Eggs → Flaxseed Egg (1 Tbsp Ground Flaxseed + 3 Tbsp Water, Mixed)
Plain Flour 100 g ↻ Gluten → Gluten‑free All‑purpose Flour Blend
Walnuts 50 g optional, not served by default ! Tree nuts

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Method

Preheat the oven to 180°C (350°F) and line a 20 cm square tin with parchment paper.

In a saucepan, melt the butter and dark chocolate together over low heat, stirring until smooth; set aside to cool slightly.

In a large bowl, whisk together the pumpkin puree, sugar, and eggs (or flaxseed egg) until well combined.

Stir the melted chocolate‑butter mixture into the pumpkin mixture until uniform.

Sift the plain flour (or gluten‑free flour) into the bowl and fold gently until just incorporated.

If using, fold in the walnuts, distributing them evenly throughout the batter.

Pour the batter into the prepared tin, smoothing the top with a spatula.

Bake for 25‑30 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs. Allow to cool in the tin before cutting into squares.

Nutrition per serving

270 kcal

4 g protein

30 g carbs

17 g fat

Approximate values, not medical advice.

Allergen information is provided for informational purposes only and may not be complete or up to date. Always verify ingredients directly before consumption.