Sneaky Mom Pumpkin Brownies

Coming out this May a new family cookbook Eat Lekker for Goodness Sake by Ine Reynierse from Quivertree Publications

1 minutes to read
Picture of chocolate brownies in a cake tin

  • Total time


  • Prep time


  • Amount

    6 to 12

  • Ingredients
    • 100 g dark chocolate
    • 100 g butter
    • 4 large eggs
    • ½ cup cream
    • 100 g pumpkin cooked
    • drained & cooled
    • 1 tsp vanilla extract
    • 6 tbsps xylitol
    • 3 tbsps coconut flour
    • 6 tbsps almond flour
    • Pinch of salt
    • ½ cup cocoa
    • 2 tsps baking powder
  1. Preheat oven to 180 degrees celcius
  2. Melt the chocolate on the lowest temperature in a small saucepan (4-5 minutes). Pour the melted chocolate into a food processor or blender. Melt the butter in the same saucepan and pot in with the chocolate.Add the eggs, cream, pumpkin, vanilla and xylitol to the melted chocolate mixture and blend until combined.
  3. Quickly mix the flours, salt, cocoa and baking powder in a separate mixing bowl. Add the chocolate mixture to the flour mix. Whisk and pour into a buttered oven dish or brownie tin (25 x 25 cm).
  4. Bake for 14 - 15 minutes until it is firm on the sides and somewhat gooey in the middle. Allow to cool.