Pour the required amount of granulated sugar into a cup and beat in the eggs.

Using a mixer, beat eggs with sugar until lightly whitened and fluffy foam forms.

Sift the flour into a separate bowl, add salt and baking powder, mix thoroughly with a spoon. Using a mixer, beat well to obtain a homogeneous viscous dough, the consistency of thick sour cream.

Place the required amount of pumpkin puree into a small bowl, add vegetable oil, and mix with a spoon.

Break the dark chocolate into small pieces and place in a heat-resistant bowl, add butter. Melt the butter with the dark chocolate on or in the microwave at 750 W for about 2 minutes. Here are the others.

Mix with a spoon until smooth.

From the previously prepared dough, put 1/3 of the dough into another cup.

Add melted dark chocolate and butter to the remaining dough and beat well with a mixer until smooth. The chocolate dough is ready.

Add pumpkin puree with vegetable oil to the cup with the remaining dough, and beat thoroughly with a mixer until smooth. Pumpkin dough is ready.

Line the pan with baking parchment. Pour in the chocolate dough, reserving 8 teaspoons, and smooth with a pastry spatula.

On a note

I used a 10*25 centimeter mold.

Place the pumpkin dough on top of the chocolate dough, spreading it evenly over the entire surface using a pastry spatula.

Place the remaining chocolate dough randomly on top in one teaspoon portions.

Bake pumpkin brownies in an oven preheated to 180 degrees for about 40-45 minutes until done.

The finished product should be slightly damp inside. It is advisable not to overdry it. To check, pierce the pastry with a match - it should be slightly damp.

Remove the baked brownie from the oven, cool until warm, cut into portions and serve. Bon appetit!

Paleo Pumpkin Brownies contains absolutely no flour and is sweetened with Stevia. Pumpkin season continues! And just today I steamed a whole pumpkin, packed it and put it in the freezer. So that even in winter you can easily and simply use it for making desserts and waffles.

And at the same time I decided to treat myself and my loved one to another pumpkin dessert - Brownie without a gram of flour and sugar! And along with this recipe, I tested my recently prepared homemade Stevia.

As a result, we enjoyed a super tasty and, one might say, healthy mega chocolate cake without any twinge of conscience. The result was a dessert “ala” dark chocolate!

Paleo Pumpkin Brownie is suitable for anyone who does not consume grains, gluten, or refined sugar and is looking for a delicious and healthy dessert.

Pumpkin contains a large amount of fiber. Also rich in Vitamin B-6, Iron, Magnesium, Phosphorus, Carotenoids. And in my opinion, it is an excellent “filler” for all kinds of muffins, cookies and cakes instead of flour!

Stevia or a natural herbal sweetener that contains no calories. Does not affect blood sugar and insulin levels. I started cooking easily and simply.

Dark chocolate (who would have thought) very nutritious. It contains large amounts of Iron, Manganese, Copper, Magnesium, Potassium, Phosphorus, Zinc and Selenium. The main fats in chocolate are healthy saturated and monounsaturated fats and only a small amount of polyunsaturated fats. Some studies show that dark chocolate contains even more antioxidants than blueberries and acai berries. It normalizes cholesterol, lowers blood pressure and stimulates the thinking function of the brain.

5.0 from 1 reviews

Preparation time

Cooking time

Total time

Recipe type: Dessert

Number of servings: 8

Ingredients

• Eggs - 2
• Pumpkin, steamed, pureed - 2 cups
• Cocoa - 1 glass
• Chocolate bar, broken into small pieces, at least 75% (mine was 90%)
• Stevia - 2 tablespoons
• Coconut oil, melted - 3 tablespoons
• Soda - 1 teaspoon
• Sea salt or Himalayan salt - a pinch
• Vanilla extract - 1 teaspoon

Method of preparation

1. Preheat the oven to 175C.
2. In a deep bowl, mix eggs, pumpkin puree and coconut oil.
3. Add Stevia or honey/maple syrup.
4. Mix thoroughly.
5. Add soda, salt, vanilla extract, cocoa. Mix.
6. Lastly, add the chocolate pieces. Mix well again.
7. Place the finished dough in a pan lined with parchment or greased with coconut or butter. I have a uniform with removable sides.
8. Bake for 30 minutes.
9. Allow the brownies to cool completely before slicing.

Classic pumpkin brownie is moderately sweet and very tender. The recipe comes from America, where there is even a national holiday. December 8th is official brownie day.

The constant ingredient for brownies is chocolate. The name of the dessert literally means "brown". The delicacy got its name because of its rich chocolate color.

Brownie is a “flat” type of baked product. It's something between a pie and a cupcake. The texture of the treat should be moist and dense. It tastes like fudge. The top crust is sugary, almost crispy right after baking. There is no place for porous crumb here. Therefore, baking powder is added to the dough in limited quantities. Or it is not used at all.

The delicacy is ideal for breakfast, afternoon tea or dessert with tea. In a departure from the tradition of American cooks, brownies are made with spices, nuts or chocolate chips instead of ganache. Add Oreo pieces, freeze-dried coffee, or chocolate chips for decoration.

Today you will learn 2 recipes for a delicious delicacy. You will also get acquainted with all the nuances of preparing dessert.

Classic Pumpkin Brownie Recipe

- an exclusively American delicacy. From the states, the recipe for a tender pie spread throughout the world. Traditionally, American chefs add little flour to the dough. The crumb of the dessert turns out to be an almost flowing thick cream.

Basic Ingredients

Cream cheese in the list of ingredients can be replaced with soft cottage cheese. And dark chocolate is a confectionery bar. For the classic version of the pie, prepare the following products:

• 1 tbsp. wheat flour (highest grade);
• 5 selected eggs;
• 200 g dark chocolate;
• 1 tbsp. Sahara;
• 100 g sweet butter (+10 g);
• 100 g cream cheese;
• 70 ml milk;
• 400 g fresh pumpkin;
• 2-3 pinches of vanillin;
• a pinch of salt;
• a pinch of baking powder.

Cooking process

The dough kneading process will take a few minutes. Therefore, immediately turn on the oven to heat up to 180-190˚C. Get started with the step-by-step recipe:

1. Rinse the pumpkin. Remove skin and loose pulp. Cut into small pieces. Place in a saucepan. Add some water. The pieces should not all be in water. Cover only the bottom of the saucepan with liquid. Boil over high heat until the slices are soft. The moisture will evaporate within 3-4 minutes.
2. Puree the pumpkin with an immersion blender. Let the puree cool.
3. In another bowl, melt the chocolate bar with butter. Use a water bath effect to prevent the mixture from burning.
4. Separately combine sugar (0.5 tbsp.) and 4 eggs. Beat with a blender with the whisk attachment. After 3-4 minutes you will get a foamy, homogeneous mass. Without stopping beating the sweet eggs, pour the chocolate ganache into them. Stir.
5. Pour in the milk, stir with a whisk. Add salt, vanillin, baking powder and flour to the dough. Whisk. Do you have any lumps left? You did everything right.
6. Mix vegetable puree with egg, remaining sugar, vanilla. Beat until smooth.
7. Grease a ceramic or non-stick pan generously with butter. Spread the chocolate batter evenly. Pour vegetable puree on top.

Arm yourself with a toothpick. Draw arbitrary patterns on the surface of the semi-finished product. Bake the pumpkin brownies in the oven for 40 minutes.

Brownie with pumpkin and nuts

To make this pumpkin chocolate pecan brownie, use pecans. There is no need to tinker with them for a long time, like with walnut kernels. Immediately throw into the dough. But to taste, you can safely replace the pecans with cashews or pine nuts. The basic list of ingredients remains the same. Just add a handful of your favorite nuts to your meal.

How to cook

The cooking process is similar to the first option. But for a change, try baking the pumpkin in the oven. Wrap the pieces in foil. Bake at 200˚C for 20 minutes. And then puree with a blender . Pumpkin Treat Recipe:

1. Mix baked pumpkin with 0.5 cup sugar and egg. Add a pinch of vanillin. Add cream cheese. Beat until creamy.
2. Beat the dough from chocolate ganache, flour, eggs, milk, salt and sugar.
3. Place the dough into the mold. Scatter pecans on top. Deepen them a little with your fingers.
4. Pour pumpkin cream on top. Apply patterns with a fork. This way both layers of the semi-finished product will mix a little.

There are several ways to prepare pumpkin for a recipe: bake in the oven, blanch in water, or use pumpkin jam.

• To prevent dense brownies from sticking to the pan while baking, grease the bottom of the pan with butter. Or cover with food foil. It will be easier to remove the cake from the mold. Pull the exposed edges of the foil. Transfer to a plate.
• Would you like to add berries to the dough? Use quick-frozen ones. Blueberries, lingonberries, cranberries or currants are suitable. Bread the berries in flour and add them to the prepared dough just before baking.
• You can add spices to your chocolate pumpkin brownie batter. Ground ginger, nutmeg or cinnamon are ideal.
• The pie should be sliced ​​only when it is chilled. Otherwise, the pieces will lose their shape due to the wet crumb.
• Brownies are sometimes prepared as a portioned dessert. The dough is poured into low glasses or small bowls. They are baked in and served.

Brownies can be stored at room temperature for 5-7 days. But be sure to put it in a bag or container. Or hide it in the freezer. In the cold, the pie will last up to 2-3 months. Do you want to defrost dessert? Leave it on a plate in the refrigerator overnight.

Among the many recipes for cakes and pastries, descriptions of preparing brownies attract with their unusualness, accompanied by rave reviews about the taste of this confectionery product. The word “brownie” in American cuisine refers to either chocolate brownies or rectangular pieces of chocolate cake. Brownies have a distinctive brown color.

It is known that the taste of chocolate goes well with pumpkin. Below are some pumpkin brownie recipes. At the end of summer and autumn, when pumpkins ripen, these recipes will come in handy for housewives who want to treat loved ones with a delicious and original dessert.

Classic Pumpkin Brownie Recipe

It's best to start with the easier-to-make classic chocolate pumpkin brownie. The only condition, other than the desire to make a real pumpkin brownie, is the presence of a blender, since most stages of the culinary process require high-quality whipping of ingredients.

Basic Ingredients

To make 12 servings of pumpkin chocolate brownie you will need:

• dark chocolate ̶400 g;
• pumpkin ̶ 800 grams;
• wheat flour - 2 cups;
• eggs - 10 pcs;
• sugar - 2 cups;
• butter ̶ 220 g;
• cream cheese ̶ 200 g;
• full fat milk - 140 ml;
• vanilla extract - 2 tsp;
• baking powder - 2 tsp;
• salt - a pinch.

Some ingredients can be replaced with more affordable ones without any damage to the taste of the finished brownie. For example, cream cheese - for a creamy mascarpone product or for fatty cottage cheese; vanilla extract = vanilla sugar. Dark chocolate has a rich aroma, but is unloved by many due to its bitter taste. Instead of dark chocolate, you can use dark chocolate. Instead of pumpkin, use ready-made pumpkin puree.

Cooking process

Preparation takes about an hour, and if you use ready-made pumpkin, the process is slightly reduced.

1. Prepare pumpkin puree. Peel the pumpkin, cut into small pieces, which are individually wrapped in foil and baked in an oven preheated to 180 degrees. Cool the baked pumpkin slightly and blend in a blender.
2. In one container, melt 200 g of butter and chocolate broken into small pieces in a water bath.
3. Beat 8 eggs with a glass of sugar in a blender, and pour the resulting mass into the melted chocolate with constant stirring.
4. Combine the resulting mass with flour, salt and baking powder. Pour in the milk and add 1 teaspoon of vanilla extract (or vanilla sugar). Mix thoroughly with a spatula. Now the chocolate dough is prepared.
5. Combine pumpkin puree with mascarpone (cottage cheese, cream cheese) and add the remaining ingredients: a glass of sugar, 2 eggs, a teaspoon of vanilla sugar. Beat with a blender.
6. Grease the mold with the remaining oil. Place the chocolate batter into the pan and pour the pumpkin mixture on top. You can use a wooden stick to draw patterns on a fairly dense pumpkin mixture.
7. Bake in a preheated oven (180 degrees) for about 40 minutes.

When the pumpkin brownie is ready, which can be determined by the wonderful aroma of the finished chocolate dessert, after cooling slightly, it must be cut into portions.

Pumpkin brownie making video

httpss://youtu.be/0-LT5-wVdCs

Brownie with pumpkin and nuts

There are other pumpkin brownie recipes that include additional ingredients that give the prepared dish a special taste. As an example, below is a recipe in which the basic ingredients are supplemented with nuts, honey and cocoa.

Ingredients

You need to prepare the following products:

• 500 g pumpkin puree;
• 300 g dark chocolate;
• 0.5 kg rye flour;
• 8 eggs;
• 300 g sugar;
• 400 g butter;
• 4 tbsp. l. cocoa powder;
• 200 g walnut kernels;
• 2 tablespoons honey;
• 2 tsp. Baking powder;
• salt - a pinch.

Compared to the classic one, this recipe does not contain cream cheese and milk, which significantly reduces the calorie content of the finished dish.

It is recommended to use dark chocolate that melts more easily and does not have a bitter aftertaste, rather than bitter. Noteworthy is the use of rye rather than wheat flour and a considerable amount of butter.

How to prepare a dish step by step

1. Making pumpkin puree. Boil the peeled pumpkin in a small amount of water and mash. While the puree is cooling, prepare the chocolate dough.
2. Melt chocolate (200 g) in a water bath and melt butter in the microwave.
3. Mix flour, cocoa, baking powder and salt.
4. Beat the eggs and sugar with a mixer until fluffy.
5. Add melted chocolate and melted butter to the resulting mass. Beat again.
6. Add flour and cocoa to the mixture and beat again. The chocolate dough is ready.
7. Transfer the dough to a greased and lightly floured rectangular baking pan.
8. Add honey and chopped nuts to the slightly cooled pumpkin puree. Mix.
9. Spread the puree with nuts in an even layer onto the layer of dough in the pan.
10. Grate the remaining 100 g of chocolate and sprinkle it over the surface of the puree.
11. Bake in an oven preheated to 180 degrees for about 50 minutes.
12. Cut the finished and still hot pie into square portions.

If desired, portions of this nutty chocolate pumpkin brownie can be decorated with slices or shavings of white chocolate.

Secrets of successful cooking

A properly made pumpkin brownie should taste chocolatey. Therefore, it takes quite a lot of chocolate to prepare, both bitter and dark. Other types of chocolate are not recommended.

The consistency of the finished baked goods is slightly viscous, which is achieved by adding products such as cream cheese, honey, and butter. To get this consistency of the finished brownie, it is recommended to follow the recipe exactly and not overdry the cake when baking.

Although there are very different recipes for pumpkin brownies in terms of ingredients, however, the emphasis is always on thoroughly whipping the starting products. If you neglect this, the dough will turn out heavy and the flavor of the brownie will be lost.