Brownies are one of my favourite desserts, however the recipes usually call for an excessive amount of sugar or many eggs. This recipe was adapted from the Joy of Baking website and was inspired by the lack of essential brownie ingredients in the house: 1) sugar 2) eggs and 3) flour what was created was a lighter brownie dessert. Enjoy!
80 grams of semisweet chocolate (I use Green and Black’s Organic chocolate. You can also use the semisweet Baker’s chocolate)
1/2 cup organic unsalted butter
1/2 cup organic cane sugar
1/2 cup pumpkin puree (or you can use applesauce)
1 tsp pure vanilla extract
1/4 cup organic buckwheat flour
1 tsp freshly ground cinnamon
1/2 tsp cloves
1/2 tsp salt
80 grams bittersweet chocolate chips (optional)
1 cup chopped walnuts (optional)
- In a stainless steel bowl, place your chocolate and butter in it, and melt over a prepared pot of simmering/hot water. Stir until well mixed.
- Preheat your oven to 350 degrees Fahrenheit and line your brownie pan with parchment paper.
- Measure out your dry ingredients and mix together: buckwheat flour, cinnamon, cloves and salt.
- Once the chocolate/butter mixture has melted, take it off the stove and mix in your organic cane sugar.
- Add your pumpkin puree and vanilla and stir.
- Add your egg.
- Pour your dry ingredients into the chocolate mixture and mix until just incorporated.
- Add your chocolate chips and chopped walnuts.
- Pour into your prepared brownie pan and bake for 20 minutes, checking it at 15 minutes.
Tip: this is great the day after if you warm the brownie up a little so the chocolate chips inside melt.
photo credit: <a href=”http://www.flickr.com/photos/34168666@N07/8430203180″>Fudgy Black Bean Brownies via MealMakeoverMoms.com/kitchen</a> via <a href=”http://photopin.com”>photopin</a> <a href=”https://creativecommons.org/licenses/by-nd/2.0/”>(license)</a>