Tuesday, 8 September 2015

Brownie... need I say much else?

This recipe has been a long time coming. I kind of wanted to secretly keep it to myself but no, my inner nice person won out. :-P

It contains vegetables. And fruit. And oats. And not much else. It’s essentially breakfast! (I have been known to eat this for breakfast on occasion so shh! You can too, no judgement :) )

It can be gluten free if you use certified oats. It is refined sugar free… except for the chocolate but we don’t count that ;) It is dairy free and could probably be vegan if you were adventurous enough, I might have to try that next.

But enough talk of what it doesn’t have. 

What is does have is a truckload of deliciousness!

Tis a chocolate-ey, gooey, yummy, rich, filling, melty, wonderful and fabulous brownie of deliciousness! And you can eat the whole thing by yourself, or with friends but pah! When you see it, clearly keeping it for yourself is the superior option…

Now of course there are health skeptics out there, so I promise you this could not possibly taste like cardboard! It has got to be the gooey-est brownie I’ve ever made and of course it cannot taste completely traditional because, you know, it excludes most of the original ingredients. But in saying that, it’s still super delicious and you should put in the effort, do your taste buds and everything a favour! You won’t regret it!

Put in chocolate too, as much as is deemed necessary. That you definitely will thank me for.

I will now leave you to bake, go fourth and conquer!

Super Delicious No-Regrets Brownie
100g dates

250g (1 cup) cooked & pureed pumpkin*
50g ( ½ cup) oats finely ground into flour in a blender or food processor
60g ( ½ cup & 1 tbsp) cocoa or cacao powder
2 eggs, beaten
2 tbsp olive oil or liquid coconut oil
1 ½ tsp baking powder (up to 2 tsp if you prefer more cake-y)
Pinch salt
80g chopped dark chocolate

Preheat oven to 180C.

Line you tray with paper or oil (use a small tray/tin, it’s only 50g of flour and makes a small batch).

Dates (Make for the brownie):
Chop up dates and if they are too dry to process into a paste easily put in a bowl, cover with water and microwave in 30sec increments to soften them to a puree-able state. Drain off excess water and leave aside. Stick blend dates into a puree adding the water if you need. (If you do not have a stick blender you need to let the dates cool before putting them in a normal blender unless it has a place for air to escape).

1)      Mix all the wet ingredients together.
2)      In a separate bowl sift all the dry ingredients together.
3)      Add the dry ingredients to the wet ingredients and whisk in thoroughly. Brownies do not require the care of folding eggwhites so whisk that whisk!
4)      Pour into your prepared tin and bake for about 25 minutes depending on your oven. Do a poke test to check for readiness! Under baked is delicious but because of all the pumpkin they will be super moist regardless.
5)      Lick the bowl if you so desire, no one is looking! Make sure you are ready with a good book and a hot chocolate when they come out, you’re welcome!

*To make pumpkin puree I steam up a bunch of pumpkin, maybe a third of a large pumpkin, with one or two red apples to add sweetness. Let them drain a bit when they’re soft then blend until smooth. If it creates more water once it sits and cools, pour it off without pouring away your pumpkin!

It doesn't make a very big batch - I make mine in a small skillet, so feel free to double, triple, QUADTRIPPLE…the possibilities are endless!