- pumpkin puree: 450 g
- peanut butter: 200 g
- cocoa powder: 75 g
- coconut blossom sugar: 120 g
- optionally vanilla, spices, chopped nuts :
Stir the pumpkin puree together with the peanut butter.
Stir the cocoa powder and the coconut blossom sugar into the pumpkin-peanut mixture with a fork.
Pour the batter into a greased form and bake at 180°C for about 30 minutes. Before serving it let it cool off entirely.
I enjoy making a glazing to put on top of the brownies when they're done by mixing coconut milk and molten chocolate in a 1:1 ratio and then drawing some patterns into the glazing with a bit of peanut butter.