Flourless Pumpkin Brownies made in the blender with just 7 fixings! They're without grain, sans oil, sans dairy, and refined sans sugar, so they make a scrumptiously sound nibble for when the chocolate yearnings hit.
These brownies are based off the formula for my flourless chocolate pumpkin biscuits, with a couple of changes to cause them more… to fail… brownie-like.
In the first place, they're prepared in a square heating skillet as opposed to a biscuit container. What's more, I guarantee I'm making an effort not to go all Captain Obvious on you, however I required a type of segue into heating dish since I as of late took in a couple of things about those suckers that I believe is entirely helpful to know.
It's just plain obvious, I test the majority of my plans utilizing metal heating pans*, so you may get essentially various outcomes in the event that you use glass or potentially silicone. The explanation behind this is glass isn't generally an incredible conductor of warmth so it requires a more extended investment to warmth up and a more drawn out time to begin dispersing the warmth into whatever's inside it.
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- 1/2 cup (128 g) almond butter*
- 1/2 cup (120 g) canned pumpkin puree
- 1 large egg
- 6 Tbsp (120 g) honey
- 1/4 cup (20 g) unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- optional: 3 Tbsp (30 g) dairy-free chocolate chips, for topping
Directions :
- Preheat your oven to 350°F (176°C) and prepare an 8 x 8 (20 x 20 cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- Add all the ingredients except for the chocolate chips to a high-speed blender or food processor in the order listed, and process on high until the batter becomes smooth and creamy.
- Pour the batter into your prepared baking pan, using a spatula to distribute it evenly. Bake for 25 - 30 minutes, until a toothpick inserted into the center comes out clean. Remove the brownies from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- If you want to add the melted chocolate topping, place the chocolate chips in a microwave-safe dish, and nuke them in 30 second intervals until they're completely melted. Then, pour the chocolate over the brownies and use a spoon or spatula to spread it around.
- Store the brownies in an airtight container at room temperature for up to 5 days.
Source : bit.ly/2KVQ22D
Read more our recipe : SHEET PAN PANCAKES #dessert #cake #pancakes #yummy #pie
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