Gluten-Free Butter-Free Pumpkin Brownies by @hervecuisine

35 min

12 servings

🎃

200 g

Cooked pumpkin purée

🥚

2

Eggs

🍫

200 g

Dark chocolate

🥛

95 ml

Almond milk

🧈

100 g

Nut butter

🍬

100 g

Sugar

🫘

50 g

Chickpea flour

🍦

1 tbsp

Vanilla extract

🥜

50 g

Roasted hazelnuts

🫙

1 tsp

Bicarbonate of soda

🧂

1 pinch

Fleur de sel

  1. Melt
    • Dark chocolate
    • Cooked pumpkin purée

    Melt 150 g of dark chocolate, then mix it with the cooked pumpkin purée once the chocolate is lukewarm.

  2. Add
    • Eggs
    • Sugar
    • Vanilla extract

    Add the eggs, sugar, vanilla extract, nut butter, and almond milk.

  3. Add
    • Chickpea flour
    • Fleur de sel

    Add the chickpea flour, bicarbonate of soda, and fleur de sel.

  4. Add
    • Roasted hazelnuts
    • Dark chocolate

    Add the roasted hazelnuts and the remaining 50 g of dark chocolate cut into large chips.

  5. Bake

    Bake for 20 minutes at 180°C.

Gluten-Free Butter-Free Pumpkin Brownies by @hervecuisine

35 min

12 servings

🎃

200 g

Cooked pumpkin purée

🥚

2

Eggs

🍫

200 g

Dark chocolate

🥛

95 ml

Almond milk

🧈

100 g

Nut butter

🍬

100 g

Sugar

🫘

50 g

Chickpea flour

🍦

1 tbsp

Vanilla extract

🥜

50 g

Roasted hazelnuts

🫙

1 tsp

Bicarbonate of soda

🧂

1 pinch

Fleur de sel

Preparation Steps

  1. Step 1/5

    Melt 150 g of dark chocolate, then mix it with the cooked pumpkin purée once the chocolate is lukewarm.

    🍫Dark chocolate
    🎃Cooked pumpkin purée
    🥣Mixing bowl
    🥄Spatula

  2. Step 2/5

    Add the eggs, sugar, vanilla extract, nut butter, and almond milk.

    🥚Eggs
    🍬Sugar
    🍦Vanilla extract
    🧈Nut butter
    🥛Almond milk
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/5

    Add the chickpea flour, bicarbonate of soda, and fleur de sel.

    🫘Chickpea flour
    🫙Bicarbonate of soda
    🧂Fleur de sel
    🥣Mixing bowl
    🥄Spatula

  4. Step 4/5

    Add the roasted hazelnuts and the remaining 50 g of dark chocolate cut into large chips.

    🥜Roasted hazelnuts
    🍫Dark chocolate
    🥣Mixing bowl
    🥄Spatula
    🔪Knife

  5. Step 5/5

    Bake for 20 minutes at 180°C.

    🍳Baking pan

Composition

Ingredients

Types

Vegetables, Eggs, Sweets, Chocolate, Plant-based milk, Nuts, Sweeteners, Flour, Legumes, Flavorings, Leavening agents, Spices

Ingredients

Cooked pumpkin purée, Eggs, Dark chocolate, Almond milk, Nut butter, Sugar, Chickpea flour, Vanilla extract, Roasted hazelnuts, Bicarbonate of soda, Fleur de sel

Notes

Dark chocolate (150 g melted and 50 g cut into large chips), Nut butter (hazelnut, almond, or cashew butter), Chickpea flour (the stated flour choice)

Allergens

Eggs, Milk, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-Free, Pescatarian

Calories

220 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 24g, Fat: 13g, Fiber: 4g, Sugars: 18g

Nutritional Information

Minerals

Magnesium: 35mg, Iron: 1.2mg, Potassium: 180mg, Sodium: 105mg

Vitamins

Vitamin A: 180µg, Vitamin E: 1.5mg, Vitamin B9 (Folate): 15µg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Mixing bowl, Whisk, Spatula, Baking pan, Knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Autumn Baking

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Moist, Dense

Flavors

Chocolatey, Sweet, Nutty, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (in an airtight container), freezer : up to 2 months (wrapped tightly or in an airtight container,thaw at room temperature before serving), room temperature : 1-2 days (in an airtight container, away from heat and light)