Low Fat Fudge Brownies
-300g soaked dates
-400g pureed/mashed pumpkin
-400g all purpose or cake flour
-35g cocoa powder
-1 tsp vanilla extract
-Use about 1/2 cup from the base
-10g cocoa powder
-1/4 cup (50ml) plant-based milk
-In your food processor or blender, blend up the dates really well to create your "date paste". Scoop out about 1/2 cup and transfer to a small bowl (you will use this for the frosting).
-Now add in the pumpkin, flour, cocoa powder, and vanilla, and blend until smooth.
-Pour this mixture into your baking tray lined with parchment paper. Smooth out nicely with a spatula or spoon.
-Pop it into the oven at 200C for 25-30 minutes.
-While it's baking, you can now make the frosting. In the small bowl that already contains the 1/2 cup date paste, mix together with the plant milk and cocoa powder. Stir well enough so it's not too clumpy.
-Once the brownies are cooked. Take out of the oven and let it sit on the counter to cool for at least 10 minutes.
-Then you can smooth on the frosting.