Callum Hann has added grated pumpkin to this brownie recipe, making them deliciously guilt-free … as well as gluten-free.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Pumpkin and pecan brownies
Makes 16 brownies

200g dark chocolate
3 eggs
¼ cup olive oil
¼ cup honey
2 cups grated pumpkin
11⁄3 cups almond meal
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
½ cup Dutch cocoa, plus extra to serve
½ cup pecans, roughly chopped

Preheat oven to 160C. Line a 20cm square baking pan.

Melt chocolate in a heatproof bowl over a saucepan of simmering water. Meanwhile in a separate bowl, whisk together eggs, olive oil and honey.

Combine the melted chocolate and egg mixtures. Fold in the pumpkin, almond meal, cinnamon, nutmeg, allspice, cocoa and pecans.

Pour batter into the lined tin. Bake for 25-30 minutes or until brownies are set. Allow the brownies to cool slightly before turning out and cutting into 5cm squares. Serve dusted with extra cocoa.

 

This recipe first appeared in the June 2018 issue of SALIFE.