INGREDIENTS
For brownie bottom layer:
1 cup pureed cooked pumpkin (about 120 gr. raw)
1/3 cup (50 gr.) light brown sugar
2 tbsp. vegetable oil (I used coconut oil)
1 cup (115 gr.) all purpose flour
1 tbsp. corn starch
3 tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. salt
For the filling:
1 cup pureed cooked pumpkin (about 120 gr. raw)
3 tbsp. cornstarch
1/3 cup (50 gr.) light brown sugar
1 egg
2 tsp. lecithin (optional)
1 tsp. vanilla extract
3 tbsp. almond milk (or regular milk ok)
1/4 tsp. each cinnamon and ginger
For the topping:
1/3 to 1/2 cup dark chocolate chips (or equivalent of chopped chocolate)
3/4 cup (60 gr.) chopped peeled almonds
1/2 cup (60 gr.) flour
3 tbsp. coconut oil (or other vegetable oil)
PROCEDURE
1. Beat the pumpkin, sugar and oil together in a large bowl.
2. Whisk together the dry ingredients and mix them into the pumpkin mixture.
3. Spread mixture into an 8X8 inch (20X20 cm.) buttered parchment lined pan. Set aside.
4. For the filling beat the second amount of pumpkin puree with the sugar, milk, egg and lecithin (if using).
5. Beat in the cornstarch and flavorings. (if mixture is very thin you can add an extra tbsp. of cornstarch).
6. Spread this filling over the brownie layer and sprinkle the chocolate chips over evenly.
7. For the crunchy topping combine the chopped almonds and flour. Rub in the oil to form a crumbly mixture.
8. Sprinkle topping over the filling and bake in a preheated (375deg.F) (180degC) oven for 30-40 minutes.
9. Cool and cut into squares to serve.
