Brownie with pumpkin

Cake in two versions: for vegetarians and regular. There are no eggs and butter that are commonly used in baking brownies, so this pumpkin brownie of ours is very dense! The top layer remains soft, creamy, resulting in the perfect combination!

Ingredients

• Chocolate layer:
• 80 g dark chocolate
• 180 g flour
• 25 g cocoa
• 0.5 st. sugar
• 0.5 tsp baking powder
• a pinch of salt
• 100 g pumpkin puree
• 1 st. l. vegetable oil
• 150 ml low fat cream (coconut milk for vegetarians)
• pumpkin layer:
• 350 g pumpkin puree
• 45 g sugar
• 100 ml low fat cream (coconut milk for vegetarians)

Directions

1. Since we need pumpkin puree, you need to cook the pumpkin in any way convenient for you: you can steam it in a slow cooker, bake it in the oven, boil it. In its raw form, you will need about 800 g of pumpkin (there are different pumpkins, so it’s better to take it with a margin).
2. Puree the cooked pumpkin with a blender.
3. Mix the dry ingredients for the chocolate layer: flour, cocoa, sugar, baking powder and a pinch of salt.
4. Mix in a separate bowl, mix 100 g of pumpkin puree, cream (or coconut milk).
5. Add melted chocolate.
6. Combine wet ingredients with dry ingredients and mix.
7. You will get a very dense mass. Pour the chocolate batter into a baking dish lined with parchment.
8. For the pumpkin layer, mix 350 g of puree with cream (or coconut milk), add sugar, mix.
9. Pour the pumpkin layer over the chocolate layer. Bake for 30 minutes at 170 degrees, then remove the cake from the oven and cool completely.
10. You can decorate brownies with curly chocolate chips. It is very easy to make it with a regular vegetable peeler.
11. Serve Brownie with pumpkin for tea! Bon appetit!