Low Fat Fudge Brownies

INGREDIENTS:

-300g soaked dates

-400g pureed/mashed pumpkin

-400g all purpose or cake flour

-35g cocoa powder

-1 tsp vanilla extract

Frosting:

-Use about 1/2 cup from the base

-10g cocoa powder

-1/4 cup (50ml) plant-based milk

DIRECTIONS:

-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.

-Now enjoy! 

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