Gluten-free Pumpkin & Raspberry Brownies
400g pumpkin/squash (peeled weight) / 200g dark chocolate (at least 70% cocoa solids) / 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 (or another fruit that goes well with chocolate – bananas and pitted cherries work well).
Line a 20x30cm roasting tray (or similar) with baking parchment. Peel the pumpkin and remove the seeds. Roughly cube the flesh, put in a roasting tin with a couple of tablespoons of water, cover with foil and cook at 150°C for 30 minutes, or until soft.
Melt the chocolate and butter in a glass or metal bowl set over a pan of simmering water (make sure the water doesn’t come into contact with the bottom of the bowl – this might cause the chocolate to split).
Blitz the pumpkin in a food processor (if you don’t have one mash with a potato masher), add the eggs and sugar and mix well.
Put the cocoa, almonds and baking powder in a separate bowl. Mix the pumpkin mixture with the cocoa mixture and add the melted chocolate and butter.
Put in the tray and top with the buttons and fruit. Cook in the oven at 170°C for 30 minutes, or until firm. Because these brownies are gluten free they do need to be cooked reasonably thoroughly, otherwise they can fall apart.
Copywright Chloe Horner, What Chloe Cooked Next.