Delicious low-calorie recipes

First, cook the pumpkin. You can either cook it on the stove, bake it in the oven, or do what I do: cut it into pieces and put it in the microwave for 6 minutes. Blend it into a smooth puree and set aside to cool.

Combine all dry ingredients separately in a bowl: flour, flaxseed, cocoa, and baking powder. Mix and sift.

Beat the eggs with vanilla, a pinch of salt, and erythritol. Beat for ~2 minutes until the mixture increases in volume. Add the cooled pumpkin puree and beat again a little.

Gradually add the dry ingredients to the egg and pumpkin mixture in two batches. Mix the dough and pour it into a baking tin.

Place in an oven preheated to 175 °C and bake for ~40-45 minutes. Check by inserting a wooden stick — it should come out dry, with no dough sticking to it.

Cool the brownie and cover it with chocolate-milk glaze.

For the glaze: melt the chocolate with milk in a hot water bath. Or, like me, heat it in the microwave for 20-30 seconds.