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.
