Gluten Free Pumpkin Brownie With Walnuts

Pumpkin is a versatile vegetable! There’s nothing you can’t make with it. And in soup, or as a side dish, or to add to cereal, or to add to a pie…and I suggest making a flavorful brownie. You have to use the sweet variety in the recipe to make it guaranteed to work.


Sweet pumpkin, baked 250g

3 eggs c0 3 pcs.

82% butter 50g

75% (1) dark chocolate 100g

whole wheat rice flour 100 g

cinnamon 1 pinch(s)

nutmeg 1 pinch(s)

baking powder 7 g

walnuts 50 g

75% (2) dark chocolate 30 g

18% coconut milk 50 g

1 pinch(s) of salt

Step by step recipe

Preheat the oven to 170’c. Melt chocolate (1) and butter to 35’c, it is important not to overheat. Mix with a whisk until smooth. Chop the nuts. Grate pumpkin into puree, mix with eggs, stir until smooth, and combine with butter and chocolate mixture. Add spices, salt and baking powder to the rice flour and mix both together. Add the nuts, and stir to combine. The dough will be quite thick. Line a mold with parchment, spread the dough out evenly, smoothing the surface. Bake for about 30 minutes, the surface should spring in the middle when ready. Chocolate sauce for brownies: Pour chocolate (2) in coconut milk, heat to 35’C, mix with a whisk without beating until smooth.

Useful tip.

If you are using a less sweet variety of pumpkin, add 1 tbsp coconut sugar.

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