Pumpkin and Chocolate Brownie

12-15

PORTIONS

Ingredients

  • 115g dark chocolate, roughly chopped
  • 120ml (8 tbsp) extra-virgin olive oil
  • 160g (3/4 cup) pumpkin purée
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 90g (2/3 cup) fine brown rice flour
  • 40g (1/3 cup) quinoa flour
  • 35g (1/3 cup) ground hazelnuts (see NOTE)
  • 1 tsp gluten-free baking powder
  • 1/4 tsp fine sea salt
  • 200g (1 cup) unrefined raw sugar
  • 3 large free-range eggs, lightly whisked
  • 1 tsp vanilla extract
  • 40g (1/3 cup) hazelnuts, roughly chopped

Method

This recipe started out life as a Martha Stewart classic, back before I gave it a gluten- and dairy-free makeover. Dense-chewy brownie mingles with light cinnamon pumpkin cake, the hazelnuts adding a nice little contrast on top. Years ago I got into the habit of steaming or roasting chunks of pumpkin until soft, before puréeing and freezing them in half or quarter cup portions. This way I’ve always got pumpkin purée at hand to use in recipes like this brownie.


Preheat oven to 180°C (350°F). Grease a 28cm x 18cm slice tin and line with baking paper, extending up and over the sides by 2cm.

Place chocolate in a heatproof bowl along with 75ml (5 tablespoons) of the olive oil. Set over a saucepan of boiling water, making sure the water doesn’t touch the base of the bowl. Stir until chocolate has melted, then remove from heat and set aside to cool slightly.

In another bowl combine pumpkin purée, remaining olive oil, cinnamon and nutmeg.

In another bowl sift flours, ground hazelnuts, baking powder and salt, tipping any hazelnut meal that won’t go through your sieve back into the bowl. Add sugar, eggs and vanilla and whisk to form a smooth batter. Evenly divide batter between the chocolate and pumpkin bowls and mix each bowl to combine. Dollop big spoonsful of each batter randomly into the prepared tin, then use a knife to swirl them together. Scatter over chopped hazelnuts and bake for 20–25 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside to cool in the tin.

This brownie will store, airtight, for 3–4 days, or longer in the fridge.

NOTE: If ground hazelnuts aren’t available, you can grind your own whole nuts in a small food processor until finely ground or use ground almonds instead.