Recipe for a winter delicacy by Stefanija Nestorovska: Brownies with pumpkin

Photo; Private archive

We declare the season of pumpkin and pleasant "warm" flavors open, and the young inventive Stefanija Nestorovska, which stands behind instagram profile и blog, brings you a recipe for irresistible pumpkin brownies, with which you will sweeten your soul on cold days.

Stefanija says that you do not need any flour to prepare this delicacy, but instead use only blended almonds. Regardless - the texture is phenomenal.

- If you baked a pumpkin and you have leftovers, use it to make these chocolate baked brownies, after which you will see the pumpkin with different eyes - says Stefanija.

Photo: Private archive


- 150 g (cup) of almonds, raw, blended as flour
- 2 tablespoons cocoa
- 1 teaspoon of cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon of baking soda
- 2 eggs
– 170 g (1 cup) chocolate drops or 1 whole dark chocolate
– 70 g (1/3 cup) coconut oil or butter
– 80 g (1/4 cup) agave syrup
– 120 g (1/2 cup) pumpkin puree

For decoration (optional):

– chopped walnuts
– chocolate drops
– if you have roasted pumpkin, just puree it in a blender or with a fork and you will have pumpkin puree.

Photo: Private archive


Preheat the oven to 175 degrees Celsius and place paper on a baking tray. Use a 20 x 20 ceramic bowl, but if you do not have one, any bowl will work well.

Add the chocolate drops or dark chocolate in a small saucepan and place in the microwave or at a very low temperature on the hob to melt.

Meanwhile, in a deep bowl, add the eggs, coconut oil, agave and stir. When the chocolate has melted, add it to the same mixture and stir again until combined and you get a "pudding" mixture.

Add ground almonds, cocoa, spices and baking soda to this mixture. Stir well again, until all the ingredients are completely combined.

Add the mixture to the baking dish and flatten well.

Pumpkin puree is added on top. Make circular movements with a knife or fork to combine the mixture.

Finally add the walnuts and chocolate pieces and bake in the preheated oven for 30 minutes.

Check with a toothpick if it is ready. If the mixture remains on the toothpick, it takes a few more minutes.

Allow to cool before slicing. The pieces can sit at room temperature for 2-3 days or in the refrigerator for up to 4 days.

Notes and tips:

– Agave can be replaced with any liquid sweetener. Honey, maple syrup, molasses, date syrup and the like.
- Coconut oil or butter must be measured in a liquid state.
- You don't have to measure the pumpkin puree, put it "by eye", it goes to the end of the mixture and more is better, so you won't be wrong if you put more.






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