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Flour and gluten free pumpkin brownie

Various brownies have been prepared. This time it was made from a pumpkin. And, you know, this is the brownie of all brownies! Just great !! Recommend!

Flour and gluten free pumpkin brownie
Servings4 Serving
CategoryDifficultyEasy
Ingredients for Brownie (16 cm shape)
 3 Eggs
 350 g Pumpkin
 60 g Peanut flour
 30 g Cocoa
 10 g Malted linseed
 50 g The sweetener erythritol
 6 g baking powder (or 6 g of soda + 1 tbsp vinegar - I put both soda and vinegar of 3 g)
 Vanillin
 A pinch of salt
Ingredients for Icing
 25 g RED dark chocolate without sugar
 15 g Milk 2%
Directions
1

First, stir in the pumpkin. Either put it on the stove, or bake it in the oven, or do it as I do: cut into pieces and for 6 minutes. put in the microwave. Blend into a homogeneous puree and leave to cool.

2

In a bowl, combine all the dry ingredients: flour, linseed, cocoa, baking powder. Mix and sift.

3

Eggs whipped with vanilla, a pinch of salt and erythritol. Foam for ~ 2 minutes until the mass increases in volume. Add the cooled pumpkin puree - and again a little.

4

Carefully add the dry ingredients to the egg - pumpkin mass in two steps. Stir the dough and pour into the form of dough.

5

Put in the oven at 175 degrees and bake for ~ 40-45 minutes. Care must be taken to pierce the stick with a wooden stick so that the dough does not stick to it.

6

Cool the finished brown and cover with chocolate-milk glaze.

For the glaze: melt the chocolate with milk in a hot water bath. Or like me - keeping them for 20-30 sec. in the microwave.

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Nutrition Facts

Finished product weight 722

Servings 4


1 serving contains
Calories 239
% Daily Value *
Total Fat 16.3g26%
Total Carbohydrate 10.6g4%
Protein 13.4g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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