This recipe is an oldie but a goldie. Easy to make and much healthier than regular brownies. Give it a go!
For the brownies:
- 1 can of pumpkin purée OR 500g butternut squash, diced & boiled
- Half a cup of almond butter (you can use any nut butter – I like to use crunchy for the texture)
- 1/3-1/2 cup of cocoa powder depending on how chocolatey you want it
- 1 tsp baking powder,
- 2 tbsp agave syrup (I always add it to sweeten it up or it’ll be a bit bitter, you can also use maple syrup or any other liquid sweetner)
- 1tsp vanilla/almond extract plus anything else you want to add e.g choc chips, dried fruit, nuts, glacier cherries
For the frosting:
- 1 can coconut milk, refridgerated
- 1/2 bag vegan dark choc chips
- Preheat oven to 180c and line a baking tray
- Put all the brownie ingredients in a blender. Whizz up and make sure all ingredients are mixed through.
- Transfer to the baking tray and bake for 15-20 minutes. A fork should come out near enough clean – be careful not to cook for too long or it’ll dry up
- Allow to cool and pop in the fridge preferably overnight.
- Now for the frosting: Scoop out the solid layer of coconut milk and pour into a pan (you can use the liquid for something else e.g a smoothie but DONT use it for your frosting or it’ll be too runny).
- Add chocolate chips and stir on a low heat until melted
- Allow to cool then refrigerate for approx 1 hour
- Once the frosting has set, spread it over the brownies, slice & enjoy. Keep refrigerated.