Pumpkin Brownie

Yordanka KovachevaYordanka Kovacheva
Author
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Nadia Galinova
Translated by
Nadia Galinova
Pumpkin Brownie
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
12
"A gentle killer of diets, which no one can resist"

Ingredients

  • oat flour - 7 oz (200 g) or oatmeal
  • pumpkin - 14 oz (400 g) peeled
  • egg whites - 11 oz (330 g) about 6 pcs.
  • sweetener - 2.5 oz (70 g) of powder or 6.4 oz (180 g) of brown sugar
  • cocoa - 2.1 oz (60 g) 100% organic
  • baking powder - 1 tbsp (15 g)
  • strawberry topping - for drizzling (optional)
  • whipped cream - for garnish
measures

How to make

Beat the egg whites lightly with the sugar or sweetener. Grate the pumpkin on a medium fine grater or you can grind it in a blender, but not into a thin paste.

In a bowl, mix the flour with the baking powder and sift the cocoa to them, so that there are no lumps. If you do not have oat flour, grind oatmeal in a blender and oat flour will be obtained.

Combine all of the brownie ingredients and beat with a mixer until a smooth mixture is obtained at a moderate speed and not for too long.

Pour the mixture into a square baking pan measuring approximately 9.4/9.4″ (24/24 cm), covered with baking paper and place it in a preheated oven at 360°F (180 degrees) for 30 minutes.

Leave the baked brownie to cool for 10 minutes and remove from the baking pan by lifting the paper. Put it on a wire rack to cool completely for about another 30 minutes.

Cut it into squares and if desired, drizzle it with strawberry topping and garnish it with whipped cream.

Enjoy!

Note: This brownie is dietary, except for the whipped cream and topping, which are optional.

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