Of course I do like all of my recipes and maybe I said this before. But this one is a special one. I think it represents exactly what my mission is with pumpkin up your life and what kind of recipes I want to share with the world. Well, first of all it contains pumpkin. What makes it super delicious in first place :-). Secondly it is a brownie recipe that you can enjoy without any regrets. And thirdly, the best part. It’s extremely delicious. After shooting these brownies I almost ate every piece all myself during that week. Also a great nutritious breakfast.
The idea of using SKYR for the frosting, was quite spontaneous. I just wanted to have a light and rich in protein cream on these brownies. In case you have never heard about Skyr. It’s a traditional milk product from Iceland. Taste and consistency comparable to the German “Quark” or kind of a thick yogurt, but way more creamier and not so sour. Plus, it contains a lot of good protein.
PUMPKIN BROWNIES WITH A SKYR COCONUT FROSTING
- 600 g pumpkin puree (Hokkaido or butternut)
- 200 g flour
- 250 g agave syrup
- 200 g grated coconut
- 200 g coconut oil
- 2 tsp. baking powder
- 6 tbsp. cocoa powder
- 2 tsp. cinnamon
- 5 eggs
- 1 pinch of salt
Skyr coconut frosting
- 450 g Skyr
- 3 tbsp. grated coconut
- 3 tbsp. agave or maple syrup
- Cut an about 1 kg Hokkaido or butternut pumpkin into half and remove the seeds by using a spoon. Cut it into 4 pieces. When using a butternut squash you have to remove the peel before, too.
- Bring in a big pot water to a boil and cook the pumpkin for about 15-20 minutes.
- Using a fork, test if the pumpkin is soft. If so, it is ready to be turned into puree.
- Once it is soft, remove from heat and pure pumpkin over a sieve to remove the water. Let cool.
- Using a hand blender or a food processor puree the soft cooked pumpkin until you have smooth mixture.
- Preheat oven to 175°C. Cover a baking tin with baking paper and grease the edges with coconut oil. Optional and additionally sprinkle cinnamon sugar around the baking tin.
- In a small pot melt your coconut oil on low heat. Once liquid, set aside.
- In a bowl mix together flour, cocoa powder and baking powder.
- Using another big mixing bowl beat eggs and agave syrup (maple syrup) on high speed for about 3 minutes. Until foamy and shiny.
- Gradually add flour mixture until all ingredients are well-combined.
- Add pumpkin puree, 50 g grated coconut and coconut oil. Stir until you have a smooth dark batter.
- Pour mixture into your baking tin and move up slowly from left to right so that the mixture can distribute equally.
- Bake in the pre-heated oven for about 30 minutes. After this time check on the brownie batter and if a toothpick comes out clean, remove from the oven and let cool. If not, bake for another few minutes.
Skyr coconut frosting
- In a mixing bowl whisk together cold Skyr with sweetener just until well combined.
- In a sauce pan shortly roast grated coconut on low heat. Constantly toss them so they don’t get too brown. Add to Skyr mixture and combine all ingredients.
- Remove your brownie batter from baking tin and spread the frosting all over the cake.
- If wanted, cover the frosting with more grated coconut.
- I kept the brownies for a few days in the fridge. Still delicious and fresh.