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.

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, 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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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