You have try to Hearthy Kabocha Pumpkin Flour Brownies! Why?
It tastes AWESOME! It will be a hit for the whole family (including non gluten free people). The main ingredient is actually the Hearthy cocoa powder, but the key ingredient is Hearthy Kabocha pumpkin flour. It has a super moist, soft texture that is different but awesome.
(8x8 pan; 16 brownies)
- 4 large eggs
- 300g (1 3/4 cup) light brown sugar, packed
- 120g (1 1/2 cup) Hearthy dutch processed cocoa powder, sifted
- 8oz (1 cup) butter, melted
- 50g (2/3 cup) Hearthy kabocha pumpkin flour, sifted (as best you can)
- 2 tsp vanilla extract (imitation/flavoring works great)
- 1/4 tsp fine sea salt
- Optional: sea salt flakes for topping
How to Make Them? Read Below!
Preheat your oven to 300°F.
In a large bowl, beat the eggs using a hand mixer. Pour in the brown sugar and mix until combined. Add the cocoa powder. Switch from the hand mixer to a large spatula; gently fold the cocoa powder into the egg+sugar mixture. When the cocoa powder is still messy and hard to blend, add in the melted butter, vanilla, and salt. Continue mixing. When the batter is mostly mixed through, sprinkle the kabocha flour in and finish off the batter with the mixer.
Line an 8x8 pan with parchment paper (or grease it) and pour the batter in. Use the spatula to level it out as best you can.
Bake for 40-45 minutes, until a toothpick comes out clean (some moist crumbs are okay/good; WET BATTER is not okay).
Optional: Sprinkle with coarse sea salt!
Let the brownies cool for 20 minutes before cutting them into 16 squares.
Check out the Video Below!