Last updated on January 19th, 2020 at 11:57 pm
I am so excited to share this recipe for Slightly Salty Chocolate Brownies. I wasn’t sure I was going to make it truth be told. Our crazy little household has been turned even further askew with the arrival of our builders to complete yet another phase of the never ending renovation (Wolfgang Petersen has nothing on our endless adventure) but the heart wants what the heart wants. And this heart always wants chocolate. Gooey, rich, decadent chocolate made all the more seductive by the addition of sea salt.
And like all good sweet tales, this recipe isn’t at all what it seems.
Hi, I’m Amanada and I am a Addicted to Chocolate…
I am a choco-phile and I am raising a chico-phile (a choco-phile in training). I didn’t know chocolate addiction could be passed on but I guess if you swim in cocoa flavoured amniotic fluid for nine months something is bound to stick. Who knew? That may explain the vegetable thing. Perhaps if she had breathed in more pumpkin soup she wouldn’t be waging a war against vegetables. My bad.
I have been writing this blog for 6 months now and my love for the theobromine dark lord is evidenced in much of my musings and creations. Need a reminder?
Sweet Georgia Blondies and who could forget
Can these slightly salty chocolate brownies be healthy?
In my defence I do try and create recipes that are healthful and free of processed ingredients. I do only bribe my child with the best chocolate creations I can conjure. These slightly salty chocolate brownies are no exception. And as is the way of the Kitchen Ninja these brownies are made all the more sweet, delicious and gooey by the addition of a secret ingredient. Confused? That’s OK, that happens when visitors come in to my head. The Kitchen Ninja’s role in life is to stealthily hide nutrition, most often vegetables, in any food they can so as to guide (read, manipulate) the elf (my daughter) towards more healthful eating. Today the Kitchen Ninja presents the pumpkin.
I get “looks” about my cooking sometimes. The husband’s nose is next to his ear because the wind changed mid-yucky face at the idea of avocado mousse. Thought the wind thing was a myth, didn’t you? Consider yourself warned.
The way I see it is, if the end product tastes the same if not better than the traditional version, why wouldn’t you add vegetables to your recipes? Or ditch the white sugar for unprocessed? In truth, I haven’t tried these slightly salty chocolate brownies without pumpkin but I have had traditional brownies before and I have to say in all humility…THESE BROWNIES ARE AWESOME.
The pumpkin and banana…there’s banana too…are undetectable but their texture does something to the batter creating a chewy, rich, chocolatey, hold-on-to-your knickers brownie. And the salt? Well, the salt was a mistake. I forgot to add a pinch to the brownie batter so I added a touch to a pumpkin seed/maple mixture and sprinkled it over the top. I love happy accidents.
If you make these, please let me know or better yet Instagram me at @mygoodnesskitchen. It’s not an accident if everyone does it. xx
Slightly Salty Chocolate Brownies
- 1 cup roasted/cooked pumpkin
- 1 cup all-purpose flour
- 1 cup almond meal + 1 tablespoon
- 1/2 teaspoon baking soda
- 1/2 banana chopped
- 1/2 cup cocoa/cacao
- 1/4 cup vegan butter
- 1/4 cup almond milk
- 1 tsp vanilla
- 1 cup plus 2 tablespoons coconut sugar
- 1/2 cup dark chocolate
- 1/4 cup dark chocolate bits to fold through
- 1/4 cup pumpkin seeds
- 1 tablespoon maple
- 1/4 teaspoon sea salt
- Pre-heat oven to 170 degrees C.
- Line or grease a small brownie or baking pan.
- Put the pumpkin, banana and vanilla in a blender and blend until smooth.
- Combine the flour, almond meal and baking soda in a large mixing bowl.
- Put a medium saucepan on low to medium heat and melt the butter, sugar, cocoa and 1/2 cup vegan/dark chocolate together.
- Add the almond milk stirring continuously so the mixture doesn't seize.
- Pour the chocolate mixture over the dry ingredients and add the pumpkin/banana puree.
- Fold the wet in to the dry.
- Add the 1/4 cup dark chocolate and fold until combined.
- Spoon the batter in to the brownie pan and bake for 10 minutes.
- Meanwhile, combine the pumpkin seeds, maple syrup and salt in a small bowl.
- After 10 minutes, carefully remove the pan from the oven and spoon the maple mixture over the top of the brownie.
- Return the brownie to the oven for another 15-20 minutes.
- Take out the brownies to cool completely before slicing.
- The brownie is extra special if left overnight in the fridge before slicing.