Spiced pumpkin brownie

Ingredients

For 1 serving

• Pumpkin50 g
• Whole wheat flour15 g
• Unsweetened cocoa powder7 g
• Eggs25 g
• Brown sugar10 g
• Sunflower oil4 g
• Cinnamon0.5 g
• Clovesto taste

Contains: gluten, eggs,

In season: September – December

Method

1. Peel the pumpkin, scoop out the seeds and fibres and cut it into cubes of about 2 cm; steam for 12–15 minutes, until tender when pierced with a fork, then mash to a purée.
2. Meanwhile preheat a conventional oven to 180 °C and line a small tin or square mould with baking paper (the quantities are for one square).
3. In a bowl whisk the egg with the brown sugar and sunflower oil, then add the pumpkin purée.
4. Add the wholemeal flour, cocoa powder, cinnamon and a pinch of ground cloves and mix until even; pour into the mould and level it.
5. Bake for 20 minutes, until the top is dry and a skewer in the centre comes out with a few moist crumbs.
6. Let it cool completely before cutting.