Chocolate Pumpkin Brownies with Maple and Pecans – Gluten Free Recipe
Fits 8 x 8 inch/20 x 20 cm baking pan
Ingredients:
-150 grams dark chocolate, roughly chopped
-3 tbsp coconut oil
-2 eggs
-½ tsp salt
-1 tsp vanilla extract
-⅓ cup sugar
-¼ cup brown sugar
-3 tbsp cornstarch
-2 tbsp cocoa powder
-4 tbsp pumpkin puree
-½ tsp pumpkin pie spice
-1 tbsp maple syrup
-½ cup pecans, roughly chopped
Instructions:
1) Place a heat-resistant bowl over a pot of boiling water. Place the coconut oil and chocolate in the bowl and stir until completely melted. (alternatively, place the ingredients in a microwave-safe bowl and microwave in 30-second intervals, stirring after each, until completely melted). Let the mixture cool to room temperature.
2) Using a stand/hand mixer, whip eggs for 3-4 minutes until the mixture is light and fluffy. Add salt, vanilla extract, sugar and brown sugar and whip for 2 more minutes. Add melted chocolate mixture and whip until incorporated. Sift in cornstarch and cocoa powder and continue whipping until combined. Add chopped pecans and stir until incorporated. Transfer the mixture into a pan lined with parchment paper and set aside.
3) In a separate bowl, mix pumpkin puree, pumpkin pie spice and maple syrup until combined. Pour on top of the chocolate mixture in the pan and swirl with a toothpick to create a marbled pattern.
4) Bake in an oven preheated to 356° F/180° C for 25-30 minutes. Let cool completely before slicing.
5) Store the brownies in the refrigerator in a sealed container for up to a week.
