☆ PUMPKIN NUT BUTTER BROWNIE ☆

Experimenting with adding pumpkin into desserts & this one turned out so yum!
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1 / Preheat oven to 180 degrees fan forced.
2 / In a food processor add 400g Roasted Butternut Pumpkin, 10g Cacao Powder, 1 Egg, 30g BodyScience Vanilla Coconut Protein Powder, 1/2tsp Vanilla Bean Powder, 15g Sunflower Seed Butter, 15g Almond Butter.
3 / Blend until mixture is like cake batter.
3 / Stir through 1/2tsp Baking Powder.
4 / Spray an oven proof dish with oil and then cover with baking paper.
5 / Add brownie batter.
6 / Place dish in oven and cook for 12-15mins, it will be done when you test with the end of your knife and it comes out clean.
7 / While that’s cooking, in a small bowl combine 5g Cacao Powder, 10g Coconut Nectar, 10g Nutra Organics Coconut Oil until the mix is thick & glossy.
8 / Once brownie is cooked remove from oven & let cool before you spread on the chocolate topping.

Serves: 2
Approx macros per serve:
Cal: 373 Carbs: 35.1g Fat: 16.4g Protein: 23.4g