Pumpkin Brownies {VEGAN}
Servings Prep Time
20pieces 45minutes
Cook Time
Servings Prep Time
20pieces 45minutes
Cook Time
  • 600g Hokkaido(flesh)
  • 120g sunflower oil
  • 170g sugar
  • 1tsp ginger(ground)
  • 1tsp cinnamon
  • 25g cocao powder
  • 25g dark chocolate(vegan)
  • 270g flour
  • 2tsp baking powder
  • 0.5tsp bicarbonate of soda
  1. Peel the pumpkin with knife, cut it in half and scoop out the seeds. Now cut the pumpkin into rough cubes. Place them in a pot and fill it with enough water to cover the cubes. Let the water boil for about 10 minutes. The pumpkin has to be soft, so that you can mash it with a fork. Once it is soft, drain the water from the pumpkin and start mashing it. Of course you can also use a blender.
  2. Add oil, sugar, ginger and cinnamon to the pumpkin puree and mix well.
  3. Preheat the oven to 180°C.
  4. Meanwhile, melt the chocolate in the microwave.
  5. Add the melted chocolate and then also flour, baking powder, bicarbonate of soda and cocoa powder to the pumpkin mixture. Mix everything together until it is combined well. You should now have a soft lump of dough, which you can spread on your baking tray lined with parchment paper. You can use your hands, simply make sure that the dough is distributed evenly.
  6. Bake the pumpkin brownies in the oven for about 25-30 minutes.