Super Easy Fudge Brownies

 

Okay. So before we begin, there's something you should know. We. Love. Brownies. Well, 1 out of 2 of us does (that'd be me, Lucy). The second half of HFP, Genie, loves all things mint. Mint, mint, mint.

My love began when I was maybe 15 years old. We were hosting Christmas and both Genie and I were helping mum in the kitchen. That was the year everything changed. The year I first attempted brownies. This was 10 plus years ago, recipes were found in cookbooks, not online. So, I pulled out our trusty go to cookbook and located a recipe that looked the most delicious. Chocolate brownies. The photo looked pretty damn good, so I began.

Mixing, measuring, chopping, mixing some more, lining a tin, baking, and eventually failing. Not failing, but lets just say that my brownies were VERY VERY well done. Why am I telling you this? Well, since that very first attempt, I have made brownies for every event that was celebrated; every birthday, engagement party, and pretty much any occasion that needed celebrating, I would bring brownies. Partially because I love them and partially because, I nailed the recipe so they were always requested. 

Basically, I have made endless batches of brownies. I can make them with my eyes closed. I can rattle so many recipe variations off the top of my head, it's not even funny. I can advise you on the oven setting, the temperature, the time, the length to let them set, I know all of the secrets to the perfect fudgey brownie. But this recipe isn't my usual go to. My usual go to uses 250 grams of super dark (85% plus)  chocolate, so, they're delicious, but not really fitting with my nutritionist background. Ever since staring HFP, I have attempted healthy brownies. I've tried the ones with zucchini in them, i've tried the recipe with black beans, i've tried SO MANY recipes, and none of them were good enough, until now.

Which is funny because this recipe is so freaking easy. No joke.

Ready?

vegan brownies

You will need:

  • 2 cups cooked sweet pumpkin (we had leftover that was roasted and not seasoned)
  • 1/2 cup almond meal +1/2 cup almond butter
  • 1/3 cup cacao powder
  • 1 tablespoon vanilla
  • 1/3 cup coconut sugar (you can omit this and add some chopped nuts for crunch)
  • 1/4 cup dark chocolate (85% plus) if you're feeling wild

How to make:

  1. Preheat the oven to 150 degrees and line a loaf pan with baking paper. We used a bread tin, worked like a charm!
  2. Add all of your ingredients (minus the dark chocolate & nuts if you're using) into a blender and blend blend blend until combined.
  3. While blending, roughly chop the dark chocolate.
  4. Transfer batter into your prepared dish and mix through the chocolate (add nuts here)
  5. Bake for 20 mins, or until a skewer comes out clean.
  6. Allow the brownies to cool in the pan completely before slicing into bars.
  7. Top with additional chocolate if you like! We keep ours in the freezer and they are SO good.

Give them a go, roast some extra pumpkin for dinner and make these babies the next day, yummm!

vegan brownies