Gluten-Free Pumpkin and Raspberry Brownies


400g pumpkin (peeled weight)

200g 70% dark chocolate

200g salted butter

4 eggs

250g caster sugar

75g cocoa

100g ground almonds

2 tsp gluten free baking powder

Small pack of white chocolate buttons

200g raspberries



  1. Preheat the oven to 150’C and grease a 20x30cm baking tray and a roasting tin
  2. Roughly cube the pumpkin, put in the tray with a couple of tbsp of water and cover with foil
  3. Place the pumpkin in the preheated oven for 30 minutes, until tender
  4. Once the pumpkin is cooked set aside,  and preheat the oven to 170’C
  5. Melt the chocolate and butter in a glass bowl set over a pan of simmering water
  6. Blitz the pumpkin in a food processor, and then add the eggs and sugar and mix well
  7. Mix the cocoa, almonds and baking powder in a separate bowl
  8. Combine the wet and dry mixtures and then add the melted chocolate mixture
  9. Pour the mixture into the prepared baking tray and then top with the buttons and raspberries
  10. Place in the preheated oven for 30 minutes or until firm

This recipe is from What Chloe Cooked Next by Chloe Horner