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Pumpkin porridge: ¾ cup

All-purpose flour: ¼ cup

Brown sugar: ¾ cup

White sugar: ¾ cup

Dark chocolate powder: ¼ cup

Dark chocolate, 70%: 30g (finely chopped)

Espresso coffee powder: 2 tsp

Eggs: 2

Vanilla extract: 1 tsp

Baking powder: 1 tsp

Salt: 1 pinch

 

Make it this way:

1. Mix the eggs, sugar, vanilla extract, coffee powder, and chopped dark chocolate together.

2. Add the pumpkin porridge and mix them well, and put it aside.

3. In a separate bowl, mix the flour, chocolate powder, salt, and baking powder, then slowly add it to the moist mixture while sifting it.

4. Keep mixing the ingredients and then pour it in a greased mold. Try to smooth the surface.

5. Bake it in a 180 ℃ preheated oven for 20 minutes.

6. Take them out of the oven and let them cool before slicing them.

7. Serve it with chocolate milk, coffee, or vanilla ice cream.

 

Tip:

1. Brownies cooking time must be short and it should get half baked (not fully baked, but not like pudding either). If you stick a toothpick in the brownies, it shouldn’t come out clean.

3. For this recipe, a 20*30 mold is used.

 

 

 

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• Serving: Hot
• Serving: Cold
• Difficulty: Medium
• Category: Dessert
• Cooking: Inside Oven
• Calories: Low