BROWNIE WITH CHOCOLATE HAZELNUTS AND CRANBERRIES

This version of brownie is the ideal solution when you want something good and sweet, easy to prepare and to flavor with all the ingredients that your imagination suggests.

It is a “zero waste” recipe because we use the pulp and peel of the pumpkin, but it is also “without guilt” because it lacks: flours, dairy products, eggs and contains only fruit sugars and every ingredient plays a fundamental role:

  • the pumpkin low in calories (less than 20 calories for hectogram) ich in fiber and vitamins, it provides a soft consistency and sweetness that makes it possible not to use starch or flour and no other sugar than that naturally present in dates.
  • hazelnuts add a crunchy touch
  • dark chocolate, with a percentage of cocoa of 99%, provides a clean taste that is balanced, with the acidity of cranberries and the flavor of Tamari, which sharpen the bitterness
  • chia seedsthey replace the binder function of the eggs.

Ingredients to cook the pumpkin:

  • 150 g of pumpkin with peel (mine variety Delica)
  • 35 ml of water equal to 2 tablespoons + 1 teaspoon

How to cook the pumpkin:

We cook the pumpkin with very little water so as not to disperse its precious substances.

Cut the pumpkin into small pieces with the peel.

Pour it into a pot with water.

Cook for 30 minutes over low heat.

Ingredients for a 6-piece brownie:

  • 150 g pumpkin pureed with its peel  (cooked with the peel)
  • 60 g of dates (without stone, you can also replace them with other types of dried fruit: plums, apricots …)
  • 20 g of cocoa powder without sugar
  • 13 g of chia seeds
  • 100 ml of water
  • 10 g of almond cream or anacardi (100% sugar-free or other) 
  • 23 g of dark chocolate (mine 99% cocoa)
  • 50 g of coarsely chopped hazelnuts
  • 25 g of coarsely chopped dried cranberries
  • 5 ml of Tamari (or a pinch of salt)

How to prepare the brownie:

Preriscaldate il forno a 180°C (statico).

Oil the pan you will be using or cover it with baking paper.

Dip the dried fruit into the water to soften it, do not throw away the water you use for the soak you can use it for this recipe, for a smoothie, but also to drink it in purity.

If, like me, you use Medjoul dates, soaking can be avoided because they are very soft.

Sift the cocoa.

Cut the dates into small pieces and blend them with the 100 ml of water, the Tamari or the salt.

Melt the chocolate in a bain-marie.

You can continue the preparation simply using a spoon / spatula and a bowl or a mixer.

In a bowl, add and mix the ingredients in this sequence after each addition:

⇒  pureed pumpkin⇒  smoothie mixture of water, dates and Tamari ⇒  almonds cream ⇒  sieved cocoa ⇒ chia seeds ⇒  hazelnuts and cranberries.

Pour the mixture into the mold, bake and cook for 30 minutes.

Let the brownie cool completely before removing it from the pan and above all before portioning it.

 

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