For 8 guests

Preparation time: 25 minutes

Total time: 60 minutes

Difficulty: medium

Ingredients:

For the pumpkin batter:

200g Hokkaido pumpkin

100g vegan cream cheese (natural)

Sermo sugar from Cook and Grill

For the brownie batter:

200g dark chocolate

200g flour

200 grams of sugar

50g unsweetened cocoa powder

100g applesauce

100 ml vegetable oil

200 ml plant-based milk

Preparation:

Prepare pumpkin:

1. Bring a pot full of water to a boil. Then wash the pumpkin and then cut into bite-sized pieces. Then add the squash to the boiling water and cook for 10 minutes or until all the pieces are tender.
2. Then drain and drain the pumpkin and puree in a container and leave to cool.
3. Mix the cooled pumpkin puree with a vegan cream cheese and refine the taste with the sermo sugar.

Brownies:

1. Melt the dark chocolate in a water bath and leave to cool.
2. Preheat the oven to 180°C and grease a baking tin. Then pour some cocoa powder into the baking pan and knock out the excess.
3. Mix the dry ingredients, i.e. flour, sugar and cocoa powder, in a large bowl. Add the melted chocolate, applesauce, non-dairy milk and oil and mix to form a smooth batter.
4. The batter is poured into the prepared baking pan and then the pumpkin puree is spread over the brownie batter. Fold into the pumpkin puree with a fork and pull small patterns through the brownie.
5. Bake the brownies at 180°C for 25-30 minutes and allow to cool before slicing.