 For the base -
1 C almonds 1 C walnuts 2 1/2 C medjool dates, pip removed and roughly chopped 3/4 c cacao Pinch of salt 1 T Water For the ganache icing - 1/2 a butternut pumpkin, deseeded and peeled 1/3 C cacao 1/4 C almond spread 1/4 C pure maple 1/2 tsp cinnamon 1/2 tsp vanilla Deseed and peel butternut, then steam or boil until soft. Set aside to cool. Whizz almonds and walnuts in a food processor until a rough flour has formed, add dates, cacao, salt and water and blitz until it’s reached a dough like consistency, add to lined baking tin and smooth out to an even surface. Place in the freezer to firm up, about 1-2 hours. One the pumpkin has cooled completely, add to food processor with all meaning ingredients, creating a thick ganache frosting. Before icing, slice brownie into serving sizes (I do bite sized, it’s super rich and you don’t need much) and then ice each piece individually before transferring to serving platter or storage container. This will last 1 week in the fridge....or not!
2 Comments
20/1/2020 12:51:31 pm
I love to eat sweet foods because it is my stress reliever. These foods remove the sadness that I feel inside and the joy that it could bring to me is addicting. I want to buy a bunch of cookies and I will make a list where I can locate the desserts that I want to buy. These desserts will always be my favorite. Let us include brownies and we can read this blog for reference. 3/2/2020 08:26:15 pm
I did not know that this is brownie until I have seen the title of this blog. I swear I was just solely looking at the picture and then I have decided to check the title. Well, I have to say that this one's amazing and well made. I am so excited to try this out and I hope I can someday. Since the ingredients and instructions on how to do this are available here, I think I have to try this as well on my own. Wish me luck then. Leave a Reply. |
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