Pumpkin Brownies

Ingredients

• Pumpkin: 1 cup (250g) smooth mashed pumpkin
• Butter/Oil: ⅓ cup (80g) melted unsalted butter or coconut oil
  
• Egg: 1 large egg (helps bind the pumpkin and flour)
  
• Sweetener: ⅓ cup (80ml) maple syrup, honey, or brown sugar
  
• Flour: 1 cup (125g) Self-raising flour (OR 1 cup Oat flour and ½ tsp. baking powder)
  
• Cocoa: ½ cup (50g) unsweetened cocoa powder
  
• Spices: 1 tsp ground cinnamon + ¼ tsp nutmeg
  
• Salt: ¼ teaspoon fine salt
  
• Tea: 2 tablespoons strongly brewed Tea4Kidz Original Rooibos

Method

1. Preheat: Set your oven to 180°C (350°F) and grease a baking dish.
2. Combine Wet: Mix the mashed pumpkin, melted butter, egg, sweetener, and brewed Tea4Kidz Rooibos in a bowl until smooth.
3. Sift Dry: Fold in the self-raising flour, cocoa powder, spices, and salt until just combined.
4. Bake: Pour the batter into the dish and bake for 20-25 minutes. Let cool before slicing.
   
   

Storage Tip

Store these brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze in an airtight container for up to 2 months.