Fudgy Pumpkin Seed Flour Brownies: A Gluten-Free Delight
55 minutes
772 reads
About Fudgy Pumpkin Seed Flour Brownies: A Gluten-Free Delight
Craving deep, dark chocolate and a melt-in-your-mouth experience? These fudgy, gluten-free Pumpkin Seed Flour Brownies deliver decadent satisfaction with a surprisingly wholesome twist.Made with protein-rich pumpkin seed flour and the finest dark chocolate, these brownies offer a unique flavor profile. They're perfect for a healthy snack or an elevated brunch treat.Indulge in the soft, chewy texture and intense chocolate flavor—guilt-free! You won't believe how satisfying a healthy brownie can be.
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Recipe Time & More
Prep20 minutes
Cook35 minutes
Total55 minutes
Ingredients
Dry Ingredients
- 1 cup Pumpkin Seed Flour
- 2 1/2 tbsp Cocoa Powder
- 2 tbsp Arrowroot Powder
- 1/2 tsp Baking Soda
- 1 tsp Salt
Wet Ingredients
- 2 Large Eggs
- 5 tbsp Jaggery or brown sugar
- 2 tbsp Flavorless Oil
- 8 tbsp Coconut Milk fresh
- 1 tsp Vanilla Essence
Chocolate
- 3 1/2 tbsp Chocolate dark, finely chopped
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a 9-inch square baking pan and dust with flour, or line with parchment paper. This will prevent the brownies from sticking.
- If making your own pumpkin seed flour, grind 1 1/4 cups of hulled pumpkin seeds until a fine flour forms. Alternatively, use store-bought pumpkin seed flour.
- In a medium bowl, whisk together the pumpkin seed flour, cocoa powder, arrowroot powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk the eggs until light and frothy. This incorporates air for a lighter brownie texture.
- Add the jaggery (or brown sugar), oil, vanilla essence, and coconut milk to the eggs. Whisk until well combined.
- Melt the dark chocolate using a double boiler or in the microwave in short bursts, stirring frequently to prevent burning. Once melted and smooth, let it cool slightly before adding to the wet ingredients.
- Gently fold the melted chocolate into the wet ingredients until just combined. Be careful not to overmix.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A few lumps are okay. Do not overmix, as this can make the brownies tough.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly firm, and the center should be set.
- Let the brownies cool completely in the pan before cutting into squares. Serve and enjoy! These brownies are delicious on their own or paired with fresh fruit and ice cream.
Recipe Notes
Good To Know
- When grinding pumpkin seeds, ensure there are no lumps. Break any lumps with your hand or a spoon.
- Use fresh coconut for the coconut milk.
- Two small eggs are ideal for this recipe.
- For added texture and a subtle crunch, incorporate a handful of toasted pumpkin seeds or chopped walnuts just before baking.
- For a denser, fudgier brownie, slightly underbake and let it cool completely. Chilling for an hour intensifies the chocolate flavor.
- To make dairy-free brownies, use dairy-free dark chocolate and replace dairy-based fats with coconut oil or vegan butter.
- Serve warm with Greek yogurt, coconut cream, or flaky sea salt.
Expert Tips
- If using canned pumpkin puree, make sure it's not pumpkin pie filling, which contains added spices and sweeteners.
- Don't overmix the batter, as this can lead to tough brownies. Mix until just combined.
- Line your baking pan with parchment paper, leaving an overhang on the sides, for easy removal and cleanup.
Storage Instructions
- Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
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Recipe Nutrition
Calories: 56kcalCarbohydrates: 8gProtein: 2gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 228mgSugar: 8g
Kalai Rajesh
Articles: 9
5 Comments
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Such a scrumptious dish! Thank you.
Such a delicious dish! Thank you.
Such a delicious dish! Thank you.
This looks so inviting! Thank you.
I’m in love with this recipe already!