Pumpkin Brownies: The Delicious Dessert That’s Actually Good for You…
A lot of pumpkin recipes, both savory and sweet, are all the rage in the fall. I’m talking about pumpkin risotto, velouté, pasta with pumpkin and ricotta cream or with sausage and mushrooms, or even baked pumpkin, pumpkin chips, and you name it!
However, the category that has intrigued me the most in recent years is pumpkin desserts! They take advantage of the natural sweetness of this vegetable to make the most of it along with spices and foods that match perfectly such as cinnamon, vanilla and hazelnuts.
Ingredients:
- 350g (12.3 oz) pumpkin
- 80g (2.8 oz) icing sugar/confectioners’ sugar with vanilla
- 60g (2.1 oz) caster/granulated sugar
- Ground cinnamon, to taste
- 1 egg
- 100ml (3.4 fl oz) milk
- 1/2 sachet (1 tsp) baking powder
- 160g (1 1/3 cups) plain/all-purpose flour
- 50g (3.5 tbsp) butter/unsalted butter
- Pinch of salt
- Hazelnuts, as needed
- Vanilla ice cream (optional)
How to Prepare Pumpkin Brownies:
- Bake the pumpkin in a ventilated oven at 200°C (400°F) for 50 minutes.
- Now put the cooked pumpkin pieces together with vanilla powdered sugar, granulated sugar, cinnamon, egg, milk, pinch of salt, flour and baking powder in a blender. Blend everything together. “Toast” the butter in a small saucepan over low heat and when it has turned a hazelnut color, pour it into the mixture and whisk for the last time!
- Now pour everything into a rectangular baking pan lined with baking paper and top with hazelnuts on the surface. Bake at 170°C (340°F) for about 20 minutes.
- Once cooled, your pumpkin brownie is ready to be served with vanilla ice cream…a crazy combo, try it to believe!
Bon Appétit!
