This was an attempt at making healthier brownies. Or rather, a dense brownie like bake that offers slightly more nutritive value. There’s still sugar, there’s still fat – although they have been reduced and the bulk they would normally provide in a regular brownie is replaced with canned pumpkin. So you could kid yourself that you’re getting one of your five a day with this. I mean, you technically are, you just have to eat half of the batch in one sitting. If anyone asks, you did it ‘in the name of health’, and smile sweetly.
They are, however, gluten free and lower calorie than the traditional counterpart. However, I’m not going to lie and say they taste like these brownies, or these. They are dense, for the dark chocolate lovers rather than the milk, fudgy and not overly sweet. I wasn’t sure about them at first, but they improved ten fold the next day once they’d sat in a box overnight.
Why healthier ones? Well, I’m trying to trick my Dad if I’m honest. He never used to try anything I made because it was always a ‘healthier’ type of bake and his suspicions about them stopped him from trying it. As I’ve gradually started baking ‘regular’ cakes, brownies, cookies etc., he no longer suspects a thing. So..my thinking is that now if I give him something that’s slightly healthier for him, he won’t notice. You could say I’m using him as a guinea pig, and you probably wouldn’t be wrong. But it’s working, I fed him a sugar free chocolate cake the other day, and he didn’t even bat an eyelid. Mwahaha. Stay tuned.
- 30g coconut oil
- 70g brown sugar
- 150g canned pumpkin
- 1/2 tsp stevia drops
- 1 tsp vanilla extract
- 1 egg
- 40g cocoa powder
- 20g soya flour
- 50g sultanas or chocolate chunks
- Vegan Chocolate Spread, to frost
- Preheat the oven to 175C. Line a baking dish with baking paper.
- In a bowl, melt the coconut oil. Stir in the sugar, pumpkin, stevia and vanilla. Beat in the egg. Stir in the cocoa powder followed by the soya flour. Finally, fold in the sultanas.
- Scrape the mixture into the prepared baking dish and bake for 35 minutes.
- Allow to fully cool, before putting in a box. Best eaten the next day.