Flourless Pumpkin Brownies

-1 cup finely shredded zucchini/ pumpkin pure (use the smallest blade on a cheese grater. It should look like a puree).
-6 tablespoons butter , melted
-2 tablespoons coconut oil , measured in melted state (or sub with any vegetable oil you have)
-1 large egg
-1/2 cup natural granulated sweetener
-1 tablespoon pure vanilla extract
-3/4 cup peanut flour
-1/3 cup unsweetened cocoa powder (or 1/4 cup if you don’t like them too rich)
-1 teaspoon baking powder
-1/4 teaspoon sea salt
-4 squares Lindt 90% chocolate (or chocolate of choice), cut into pieces/chunks
Preheat oven to 176°C | 350°F. Line a 8×8″ baking pan with baking parchment paper, or lightly grease with oil spray. Set aside.
In a medium bowl, whisk together the zucchini/pumpkin pure, butter, oil, egg, sweetener (or sugar), and vanilla until well combined. Add the peanut flour, cocoa powder, baking powder and salt; folding through slowly until just combined. The batter will be thick but shouldn’t be dry. (It depends on how much liquid your zucchini has! If too dry, add 1-2 tablespoons of water). Fold in half of the chocolate chunks; pour batter into prepared pan; sprinkle remaining chocolate chunks over the top.
Bake for 30 minutes or until the brownies spring back when gently touched. (If testing with a toothpick, they will be very moist in the centre BUT they do set and harden when removed from the oven.)
Allow to cool completely (about half an hour); cut into squares and chill to semi-set.

If storing at room temperature they’re best eaten within 2 days. If refrigerating, they last 3-4 days.


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