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If you love GOOEY and FUDGY, these gluten free chocolate brownies will hit the spot. Intensely rich and luxurious they are sure to keep the whole family happy. It’s best to check your brownie tray 5 minutes before time as ovens can vary slightly in temperature.

Makes approximately 20-24 brownies.

Ingredients

  • 40 caramelized pecans, lightly broken
  • 1 tablespoon maple syrup
  • 225 grams dark chocolate (70% cocoa solids)
  • 225 grams butter
  • Zest 1 orange
  • 2 teaspoons orange juice
  • 1 teaspoon vanilla extract
  • 180 grams coconut sugar
  • 3 eggs
  • 300 grams ground almonds
  • 50 grams cashew butter
  • 120 grams roasted pumpkin puree or tinned pumpkin puree
  • Gluten free
  • Family Friendly
  • Wheat Free
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Method

  1. Place heavy pan over medium heat. Spread nuts evenly and let them sit for 30 seconds, then stir for about 2-3 minutes or until they become fragrant, taking care not to burn any. Add maple syrup and toss gently to coat all the nuts, then transfer them to parchment paper to cool down, spreading them loose to prevent sticking.
  2. Break chocolate and place in a heatproof bowl, followed by the butter. Sit the bowl over a pan (bain-marie) of gently simmering water and stir the chocolate occasionally until it melts. Remove from heat and allow to cool slightly.
  3. Beat sugar, eggs, orange zest, orange juice and vanilla extract in a separate bowl. Add to cooled chocolate and lightly mix. Mix in ground almonds and pour into a brownie tin.
  4. Gently blend the cashew butter and pureed pumpkin. Drop spoonfuls of the mixture onto the brownie batter and gently swirl with a knife.
  5. Bake at 170 C for 25 minutes. 10 minutes before the end, sprinkle maple coated pecan nuts on top of brownies and finish baking.
  6. Remove from oven, allow to cool before cutting.
  7. Store in airtight container.

Maggie’s Tips:

  • I used an 18cm x 30 cm lined brownie tray for this recipe.
  •  Easier to cut if baked a day ahead of time
  • Replace cashew butter with peanut or hazelnut butter
  • Replace pumpkin with sweet potato or butternut squash
  • Replace pecans with hazelnuts, whole almonds, cashews or peanuts. Follow pecan instructions
  • These will keep in the fridge for 3-4 days
  • These brownies are supposed to be gooey in the centre, but it may look like they are undercooked. To make sure they are cooked: the outer rim of the brownie tray will be firmer and the centre should be semi-moist – not runny. Remember the brownies will continue to bake as they cool down.