Anyone who has spent any time on my Instagram or blog knows I’m obsessed with healthier brownies. Using pumpkin or beetroot, subbing some of the ingredients such as oils/butter/sugar and using a more nutritious flour, I’ve found a way to satisfy my sweet tooth without sacrificing my diet.
However, I’m never one to play it safe and it occurred to me that by repeatedly making this brownies, which have become a weekly staple, I wasn’t creating anything new and I may … heaven forbid … get bored of them.
Chocolate Orange Brownie
- 330 g Pumpkin Puree (or Beetroot pureed) (See Notes)
- 60 g Almond Butter
- 80 g Unsweetened Apple Sauce
- 100 g Yogurt ((I use Coconut yogurt for a dairy free option))
- 50 ml Almond Milk ((or coconut milk))
- 80 g Cacao Powder
- 25 g Coconut Flour
- 65 g Rolled Oats
- 2 Eggs ((whisked))
- Zest and juice of 1 Orange
- 80 g Truvia ((or other sweetener))
Preheat the oven to 190C.
If using beetroot: blend the beetroot in a blender or food processor. I use shop bought cooked beetroot that comes in balls. Blend until it is a smooth puree.
In a bowl whisk the egg and add the sweetener and apple sauce and mix well.
Then add the pumpkin/beetroot, almond butter and yogurt and mix.
Juice and zest your orange and add it to the mixture.
Next add all the dry ingredients (oats, flour, cacao powder) and mix thoroughly, adding the almond milk gradually. I don’t add any baking soda to this recipe because I prefer the fudgey texture, however for a cakey brownie add 1 tsp of baking powder/soda.
Line a baking tray with grease proof paper and pour in the mixture, making sure it’s even and level.
Then bake for 17 minutes, add a few minutes for more well done brownies and be prepared to adjust for your particular oven.
Either pumpkin puree or beetroot could be used for these brownies. If your local supermarket does not sell pumpkin puree, try using cooked beetroot and blend in a blender/food processor to create a puree. Alternatively bake sweet potato in the oven and then scoop from its skin and mash to use.