Pumpkin Chaiwalla Brownies
A brownie recipe that's part chai, part chocolate, part pumpkin, and entirely too delicious to pass up on!
Servings: 12 brownies
Ingredients
- ¾ cup pumpkin puree (I used the pulp from a roasted pumpkin)
- 1/3 cup pure maple syrup
- 2 eggs
- 1 tsp. vanilla extract
- 1 tbsp. freshly grated ginger
- ¾ cup almond flour (I made almond-meal by blitzing raw almonds in a chopper)
- 3 tablespoons coconut flour
- ½ cup unsweetened cocoa powder (I used raw cacao powder)
- ½ tsp. baking soda
- ½ tsp. cinnamon
- 1-2 tsp. cardamom (I like this strong!)
- 1 tsp. black pepper (you can add ½ tsp if you want less)
- 1 tsp. turmeric (you won’t even know it’s in there)
- 1 tsp. black tea leaves (lightly crushed)
- ¼ tsp. salt
- 1/3 cup chocolate chips
- 1 tbsp. olive oil or unsweetened applesauce (optional)
Instructions
- Preheat oven to 350 degrees F. Line a 8x8 inch pan with parchment paper (I used a 9x13 inch pan and my brownies became a little skinny).
- In a large bowl, mix together pumpkin puree, maple syrup, eggs, vanilla extract (if using) and grated ginger until smooth.
- Mix in the dry ingredients: almond flour, coconut flour, cocoa powder, baking soda, cinnamon, cardamom, black pepper, turmeric, tea leaves and salt until smooth. If the batter is too dry, you can add 1 tbsp. of olive oil or unsweetened applesauce.
- Fold in 1/3 cup chocolate chips. Add batter into prepared pan and spread to the edges. Smooth top with a spatula. Bake for 20-25 minutes until knife comes out clean. Brownies will not look completely cooked but as soon as the knife comes out clean, they will be done (mine took 30 minutes).
- Cool on a wire rack for 15 minutes and store in the fridge in an airtight container. It will keep for up to a week.