Brownies are Luca’s new sweet addiction. Like every kid, he LOVES chocolate and everything that in any form has chocolate in it. My personal opinion is that everything – with moderation – is good. So, a tiny brownie cube once in a while is fine. Moreover if I prepare them from scratch and if I play just a bit with the ingredients to make them a bit more on the healthy side 😉
As far as they are chocolaty, creamy and fudgy, Luca is happy 😉
For today’s brownies I used my homemade pumpkin puree’ (super easy to prepare, check the recipe here!!) that I stored in the freezer few weeks ago. It has a richer taste compared to the canned one and no other added ingredient: pumpkin pulp and water only!!
I also used coconut sugar instead of cane/brown sugar. Overall less sweet and more delicate. If you do not have it in your pantry you can easily use the regular cane/brown sugar, same quantity.
The real trick is the Greek Yogurt. It is a substitution to the traditional butter or oil used in the full fat brownie recipe. The yogurt makes the brownies creamy and soft, but light at the same time. I suggest to use full fat Greek yogurt for a dense creamy result.
- 1 and 1/4 Cup flour 200gr.
- 1 tsp baking powder
- 1/2 tsp salt
- 3 Tbsp unsweetened cocoa powder
- 3/4 Cup coconut sugar 110 gr.
- 1/4 Cup chocolate chips 60gr.
- 1 1/2 Cup pumpkin puree 400gr.
- 7 oz. Greek yogurt 200gr.
- 2 eggs
- Preheat the oven at 400F/180C. In a medium bowl sift the flour and the cocoa powder
- Add baking powder, salt and coconut sugar
- Mix and set apart
- In another bowl add the pumpkin puree (homemade pumpkin puree recipe here). Greek yogurt and eggs
- Whisk and slowly add the dry ingredients mix
- Grease a baking pan with some oil
- Pour the brownies mix and level
- Sprinkle the chocolate chips on top
- Bake at 400F/180C for 50 minutes