Makes 12 pieces
This is a gluten free chocolate brownie, if you are vegan you can simply omit the butter and use coconut oil instead. These brownies are super quick to make and so delicious.
100g unsalted butter
70g coconut sugar
1 tbsp honey
50g pumpkin seeds
30g cocoa powder
A pinch of salt
1 tbsp vanilla extract
100g hazelnuts, roughly chopped
100g dark chocolate, finely chopped
Preheat the oven to 150C fan. Line an 20x20cm baking dish with parchment paper.
Gently melt the butter, sugar and honey together in a small saucepan, stirring occasionally until the butter has fully melted and the sugar is dissolved and set aside.
Using a spice grinder, grind the pumpkin seeds in small batches until you reach the consistency of flour. Do not grind too much as this may release the oil contained in the nuts. (You can use almond, pistachio or plain flour instead of pumpkin seeds).
In a large bowl, add the ground pumpkin, cocoa powder and salt.
Add the melted butter to the bowl of ground pumpkin and mix with a wooden spoon until smooth.
Beat in the eggs and vanilla until fully mixed and smooth.
Add the chopped hazelnuts and chocolate.
Pour the batter into the baking dish. Bake for 20–25 minutes or until the batter begins to come away from the sides of the baking dish and the top has dried a little.