Pumpkin brownie recipe

Baking 357
Pumpkin brownie recipe
  • Serves: 12 People
  • Prep Time: 15 min
  • Cooking: 60 min
  • Difficulty: easy

There are no eggs and butter in this brownie, so one can say it is almost a vegan recipe. Dense lower layer and soft, creamy upper one make up a perfect combination. For those, who have a sweet tooth, I advise to add more sugar.



  1. Prepare a pumpkin: peel it, remove seeds, dice the pumpkin, and boil it. You will need approximately 800 grams of raw pumpkin.
  2. When the pumpkin is boiled, mash it with a blender.
  3. Prepare the chocolate layer: combine flour, cocoa, and baking powder in a separate bowl.
  4. Combine pumpkin puree and cream in another bowl.
  5. Add melted chocolate and oil to the puree.
  6. Mix dry and liquid ingredients.
  7. Once you do it, you’ll get quite a dense substance. Now, put it into a baking pan lined with a baking paper.
  8. Prepare the pumpkin layer: combine 350 grams of pumpkin puree with cream, add sugar, and mix all the ingredients well.
  9. Pour the substance you’ve got over the chocolate layer.
  10. Bake 30 minutes at 170°. Then, remove the cake from an oven and let it cool down completely.

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