Pumpkin Marbled Brownie
Root vegetables, especially pumpkin, are healthy and naturally sweetened ingredients you can use to cook desserts.
Chocolate and pumpkin combine perfectly and with spices, you give the brownie a unique touch. This pumpkin brownie will surprise you, for its delicious flavour and for its silky texture.
Servings: 6 Difficulty: Easy Time: 40 Min.
(plus 35 more for baking)
For the pumpkin cream
- 400 GR PUMPKIN
- 40 GR GHEE OR COCONUT OIL
- 2 TSP CINNAMON POWDER
- 1 TBSP GROUND CLOVE
- A PINCH OF SALT
- 25 GR DEMERARA SUGAR
For the brownie
- 100 GR CHIA BUTTER (VEGAN)
- 180 GR BLACK CHOCOLATE (MINIMUM 85% COCOA)
- 75 GR OF DEMERARA SUGAR
- 200 GR SPELT FLOUR
- 3 TBSP FLAXSEED OR 3 ORGANIC EGGS
- 100 ML OAT MILK
- A PINCH OF SALT
- First of all, preheat the oven to 180°C.
- Peel the pumpkin, remove the seeds and cut it into large pieces. Place it in a bowl, and add half (20gr) of the ghee (or coconut oil) at room temperature, the ground clove and cinnamon. Mix well. Place the pumpkin on a baking tray lined with baking paper and roast it for 20 minutes, until soft. Set aside.
- Mix half of the chia butter with the chocolate (50 gr) and melt it in a pan in Bain Marie. Keep the rest of the chia butter for later.
- Soak the flax seeds in 9 tablespoons of water and wait for them to release the mucilage. Add the panela sugar and flaxseeds blended with the water, or the organic eggs to the butter and chocolate mixture and mix well.
- Sift the flour and mix again until everything is integrated and add the oat milk until a homogeneous dough remains.
- Crush the pumpkin cooked in a kitchen robot together with the rest of the ingredients: the panela, the other half of the chia butter (20gr) and the pinch of salt.
- Grease an ovenproof container lined with baking paper (or sulfurized paper) and add the brownie dough.
- Top with the pumpkin puree (if desired, draw pictures with the help of a knife, mixing both doughs, to achieve a marble effect).
- Bake for 30-40 minutes, until you put the tip of a knife and it comes out clean.
KITCHEN TIPS: It was difficult for me (a long time ago) to find many of the ingredients mentioned in the recipes. I was unable to make a recipe if he didn’t get the ingredients they specified. You have to think like this: if I mention panela demerara, you have to think of a healthy sweetener, then you can replace it with: rice molasses, maple syrup, coconut sugar … as the sweetening power is not going to be the same, try the final preparation, and if necessary, you add a little more. You have to think that when you bake it, you will lose some sweetness, so it is better to make the dough a sweeter tad.
Instead of the chia butter, if you can’t find it, you can replace it with coconut oil, deodorized sunflower oil, ghee or clarified butter … you just have to keep in mind that the taste you have to like, perhaps the most neutral is deodorized sunflower oil, only in an organic version it’s more difficult to find.