Pumpkin Tahini Brownies
Fudgy, rich, and deeply chocolatey brownies made with pumpkin purée and tahini for a nourishing twist. Naturally sweetened and made in one bowl, these brownies are the perfect balance of indulgent and feel-good.
Equipment
- 8x8 baking pan
Ingredients
- 1 cup pumpkin purée
- ½ cup creamy tahini runny, well-stirred
- ½ cup date syrup or maple syrup or honey
- 1 teaspoon vanilla extract
- ½ cup cacao powder or cocoa powder
- ⅓ cup gluten-free flour of choice I used @bobs oat flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment paper.
- In a medium mixing bowl, combine pumpkin puree, tahini, liquid sweetener, and vanilla extract. Whisk until creamy.
- Add the cacao powder, oat flour, baking powder, and sea salt. Stir to blend until a brownie batter is formed.
- Transfer the brownie batter to the baking pan. Bake for 20 - 25 minutes until toothpick inserted in the center comes out mostly clean.
- Allow the brownies to completely cool before slicing.