400 gr pumpkin
100 gr whole wheat flour
1 teaspoon of baking powder
Pinch of salt
10 g cocoa powder
2 tablespoons of oil
1 tablespoon of gingerbread spices
Pinch of cinnamon
1 teaspoon of vanilla flavor
A handful of walnuts (25 grams)
Preheat the oven to 180 degrees. Cook the pumpkin and mash finely.
Mix with the rest of the ingredients (except the cocoa and the walnuts).
Then mix about 1/3 of the batter with the cocoa and 1 tablespoon of water.
Put the light pumpkin batter in a greased form and spread
the dark chocolate batters over it and make stripes and swirls with a knife in the batter.
Divide the nuts over it. Bake the pumpkin brownies in the oven for 25 minutes.