Comments on: Pumpkin Brownies

By: Jana Kalousova

Jana Kalousova — Sun, 05 Nov 2017 20:39:02 +0000

Hi Lynn,
I just made these brownies – the taste is good but I have some improvement suggestions:
a) one really needs a very small tray – otherwise they get very flat (which they did for me). Isnt that also due to the lack of phosphate-free baking powder? Maybe it woud help to make it more fluffy?
b) processing dates – I would have found it easier to let them soak in water first and then blend.
Even if mine dont look too nice as they are so flat, they taste splendid, thank you for this tip and for all your inspiring recipes!
Cheers
Jana, Munich

By: Lynn

Lynn — Mon, 09 Jan 2017 06:54:39 +0000

In reply to Aylin.

Hi Aylin,
the dates provide an extra sticky texture that helps bind all the ingredients together so I am not sure if you can use honey instead. I have not tried it yet, but if you do, please let me know.
xx
Lynn

By: Aylin

Aylin — Sun, 08 Jan 2017 08:27:15 +0000

Hi Lynn,

These look so delicious. Thanks for posting. I don’t like dates can I use honey instead? And how much would you recommend?
Thanks!xx

By: Lynn

Lynn — Mon, 21 Nov 2016 06:34:55 +0000

In reply to Alice.

Hi Alice, I use a regular sized baking dish. It’s 18 x 28 cm ( 7x 11 inches) and it makes a total of about 12 brownies.
Hope this helps,
xx
Lynn

By: Alice

Alice — Sat, 19 Nov 2016 19:22:47 +0000

Hi there,

What size baking dish did you use for this lovely recipe and how many brownies dies it make?

Thank!

By: Lynn

Lynn — Tue, 15 Mar 2016 19:44:07 +0000

In reply to Rachel.

Hi Rachel,
you could totally use butternut squash instead. You could substitute dates with figs or apricots, but then you need to add more maple syrup as dates are the sweetest of all dried fruit. If you use raisons then you would need about 200g.
Hope this helps,
xx Lynn

By: Rachel

Rachel — Mon, 14 Mar 2016 20:10:16 +0000

Could you use butternut squash in place of the pumpkin?I also can’t have dates as I’m allergic,could I use raisins maybe? If so what quantity could you suggest please or an alternative Id appreciate.
Thank you in advance?

By: Lynn

Lynn — Wed, 14 Oct 2015 10:54:44 +0000

In reply to Susan.

Susan! I’m so happy to hear that. I’ll add your comment above that you might have to increase the amount of almond milk if you’re using coconut flour. I still have some coconut flour left too, so I might try it this weekend, too.
Have a lovely week,
xx Lynn

By: Lynn

Lynn — Wed, 14 Oct 2015 10:53:04 +0000

In reply to Traci | Vanilla And Bean.

Thank you, Traci. There’s nothing better than decadent treats now that the weather is getting dark and grey. It’s just raining over here in Germany today, so I feel like baking some when I’m done with classes for today.
Thank you for your comment!
Xx Lynn

By: Traci | Vanilla And Bean

Traci | Vanilla And Bean — Mon, 12 Oct 2015 13:21:46 +0000

I love how rich and decadent these are and that you used buckwheat flour! Hooray! And homemade pumpkin puree!! Delicious my dear! I could eat the whole pan too! 😀

By: Susan

Susan — Sun, 11 Oct 2015 16:55:00 +0000

In reply to Lynn.

Hi Lynn. The pumpkin brownies baked with coconut flour are marvelous. I doubled the amt of almond milk since coconut flour is so dense. Great recipe, thanks for posting!
Hope you have a lovely week!!
Susan

By: Lynn

Lynn — Sun, 11 Oct 2015 11:58:01 +0000

In reply to Lynn | The Road to Honey.

Hi Lynn 🙂
so true…there are so many different kinds of pumpkin squash these days that I have no idea what they are called and how they taste. I think I’m a bit old-fashioned since I usually only buy hokkaido or butternut squash 😉 You can’t go wrong with them.
Thanks for you sweet words to my pumpkin brownies. They really are delicious.
Have a great weekend,
xx Lynn