This is possibly even better than my FUDGY BLACKBEAN BROWNIES. It has no flour so is a perfect option for the gluten free and no legumes so is Paleo friendly. The pumpkin purée adds a great texture and sweetness without being heavy and keeps it really moist. If you need it “nut free” for school lunches you can substitute the nut butter with coconut oil and add an extra tbs of flaxseed meal.
1 cup pumpkin puree (steam or roast some pumpkin and blitz it, presto- purée)
1/2 cup nut butter- I used ABC but you can use what you like
1/2 cup raw cocoa powder
2 tbs flaxseed meal or LSA
1 tsp baking powder
Stevia to taste (optional) or 1 tbs agave or pure maple syrup
1/4 cup nuts or frozen berries (optional)
Preheat oven to 170C
Mix together the pumpkin, nut butter, eggs, flaxseed meal and stevia (or other sweetener, if using) until well-combined. Add in cocoa powder and baking powder until smooth. You may add a few tablespoons of water to help with mixing, but batter should be thick. Fold in berries or nuts, if using.
Line an 8×8 baking dish with baking paper. Pour batter into dish. Bake for 15-20 minutes or until a toothpick comes out clean. Slice and serve with some berries or coconut milk yoghurt.