Pumpkin brownies with a coconut Skyr frosting

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.

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PUMPKIN BROWNIES WITH A SKYR COCONUT FROSTING

Ingredients

Cake batter

  • 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

Directions

Pumpkin puree

  1. 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.
  2. Bring in a big pot water to a boil and  cook the pumpkin for about 15-20 minutes.
  3. Using a fork, test if the pumpkin is soft. If so, it is ready to be turned into puree.
  4. Once it is soft, remove from heat and pure pumpkin over a sieve to remove the water. Let cool.
  5. Using a hand blender or a food processor puree the soft cooked pumpkin until you have smooth mixture.

Brownie batter

  1. 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.
  2. In a small pot melt your coconut oil on low heat. Once liquid, set aside.
  3. In a bowl mix together flour, cocoa powder and baking powder.
  4. Using another big mixing bowl beat eggs and agave syrup (maple syrup) on high speed for about 3 minutes. Until foamy and shiny.
  5. Gradually add flour mixture until all ingredients are well-combined.
  6. Add pumpkin puree,  50 g grated coconut and coconut oil. Stir until you have a smooth dark batter.
  7. Pour mixture into your baking tin and move up slowly from left to right so that the mixture can distribute equally.
  8. 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

  1. In a mixing bowl whisk together cold Skyr with sweetener just until well combined.
  2. 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.
  3. Remove your brownie batter from baking tin and spread the frosting all over the cake.
  4. If wanted, cover the frosting with more grated coconut.
  5. I kept the brownies for a few days in the fridge. Still delicious and fresh.

Listo!

Pumpkin brownies with a coconut Skyr frosting
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