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Easy Chocolate Brownies

Easy Chocolate Brownies

Recently I’ve had my kitchen fully renovated and I’ve been LOVING spending time baking & creating in my new, gorgeous space! Check out our Insta for the lemon, blueberry & rosemary syrup cake I made recently!

I wanted to share my two favourite brownie recipes with you. One recipe is gluten & dairy free, made with pumpkin (I can feel your eyes rolling through the screen hehe) and the other is SUPER easy, just three ingredients! They’re both easy and tasty recipes that you can make for your friends and family this holiday season.

Chocolate & Pumpkin Brownies (gluten and dairy free)
The prevalence of food intolerances (especially gluten and dairy) is increasing, but I still want to be able to home-bake for my friends who have those intolerances. SO when I found this recipe I had to try it! I made these as a trial for the Peter Milling team a few weeks ago and when I brought it into the office I let everyone eat a piece without telling them it was #healthy….. and they loved it!!! That’s how I know it’s a great recipe, when you can’t tell the difference!

– 1 cup (100g) almond flour
– 1 teaspoon baking powder
– 1/3 cup (45g) cocoa powder
– 1 cup (250g) of cooked & mashed pumpkin (cooled)
– 2 eggs
– 4 tablespoons (60ml) of pure maple syrup
– 50g coconut oil
– 1 x block of ‘Green & Blacks’ organic 85% dark chocolate


  1. Pre-heat oven to 180°C.
  2. Combine almond flour, baking powder & cocoa powder in a bowl.
  3. Blend the pumpkin, eggs, maple syrup & coconut oil until smooth (only a few blasts).
  4. Pour the blended ingredients into the dry mix, add the chopped dark chocolate & mix until combined.
  5. Line a baking tin with baking paper (mine was 15x20cm) and fill with the mixture.
  6. Bake for 25-30 minutes or until a knife comes out clean. The brownies will be soft in the beginning, but they firm up once cool.
  7. [If desired, melt a few squares of dark chocolate plus 1 tsp of coconut oil and drizzle over the brownies].
  8. Store in an air tight container in the fridge.


3-Ingredient Nutella Brownies
The great thing about this recipe is it can also be made gluten free, by substituting the wheat flour for almond flour (if I’m being honest, the almond flour ones taste so much better!). They’re super easy and super tasty, so you can bake something homemade with love, without too much time or effort!

– 2 eggs
– 1/2 cup self-raising flour (or almond flour)
– 1 x 400g jar of Nutella (the warmer/more smooth, the easier it will be to mix. I sat my jar in the sun for half hour before I baked them, otherwise you can zap it in the microwave – take all the foil off the jar though!!! #sparks)


  1. Pre-heat oven to 180°C.
  2. Combine all the ingredients in a bowl and mix well.
  3. Pour into a baking tin lined with paper (mine was 15x20cm)
  4. Bake for 20-25 minutes, then allow to cool in the pan.
  5. Try not to eat them all in one sitting! (Store in an airtight container in a cool cupboard).


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