Pumpkin Brownies

by Edward Daniel
Caption of Pumpkin Brownies. Image by Edward Daniel (c).

Pumpkin Brownies are lush and moist. I love how these Pumpkin Brownies melt in the mouth.  Pumpkin and chocolate, what a juxtaposed combination.

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

Caption of Pumpkin Brownies. Image by Edward Daniel (c).
Serves: 9 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400g pumpkin
  • 50ml olive oil
  • 100g almonds, blanched ground
  • 50g coconut flakes, ground
  • 50g cacoa powder
  • 100g raw unrefined cane sugar
  • Pinch of salt
  • Garnishing
  • 50g dark Chocolate
  • Cacao powder
  • Coconut flakes, ground


  1. Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
  2. Place the pumpkin a baking tray and bake for 45 minutes. Remove and allow to cool. Discard skin and seeds and weigh 400g of pumpkin flesh.
  3. In a food processor, blend the pumpkin flesh with oil. Place in a large mixing bowl.
  4. In a high-food processor grind the almonds, coconut flakes, sugar and salt. Transfer to the mixing bowl and swirl in with a spatula.  Add in the cacao powder.
  5. Line a cake tin with baking parchment.
  6. Bake in the oven for 30 minutes.
  7. Remove from the oven and allow to chill.
  8. Melt chocolate in a glass bowl over a sauce pan of water. Pour the melted chocolate over the brownies. Allow the chocolate to set.
  9. Sieve over some cocoa powder and sprinkle some coconut flakes.


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