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Gluten-free pumpkin brownies


A great autumn dessert in a gluten-free version. The hokkaido pumpkin is very easy to work with and this vegetable is ideal for the colder seasons, as it warms the body and strengthens immunity.
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A great autumn dessert in a gluten-free version. The hokkaido pumpkin is very easy to work with and this vegetable is ideal for the colder seasons, as it warms the body and strengthens immunity....

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Cook time45 minYield12 servings


Ingredients

  • 300 g Hokkaido pumpkin puree
  • 100 g butter
  • 80 g cocoa
  • 2 eggs
  • 3 tablespoons maple syrup (or 4 tablespoons cane sugar)
  • 50 g quality chocolate
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon vanilla sugar
  • pinch of salt

Cooking guidelines

Wash the pumpkin carefully, cut it open and scoop out the kernels. Hokkaido does not need to be peeled. Cut the flesh and skin into cubes, put them in a pot, cover with water, lightly salt and cook until soft. Once soft, drain the water and blend the pumpkin.

In a bowl, mix the eggs, syrup and whisk them until frothy. Add the softened butter, vanilla sugar, pumpkin puree and finally the cocoa, baking powder, a pinch of salt and broken chocolate.

Make a thicker dough and place it in a greased and floured square baking dish, 24x24 cm. The dough can also be baked on a baking sheet lined with baking paper.

Preheat the oven to 180°C and bake the brownies for 20-25 minutes.


  • Chef: Adela
  • Published:

Category: Desserts

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