Ingredients

• 240g pumpkin purée
• 100g cocoa powder
• 170g peanut butter
• 120g macadamia nuts
• 25g organic cane sugar, optional

Chocolate frosting, optional

• 400g organic icing sugar
• 100g cocoa powder or cacao powder
• 250g butter or nut butter of your choice
• 1 teaspoon pumpkin spice

Method

1. Preheat oven to 180 degrees / gas mark 4 and line an 8 inch by 8 inch pan with greaseproof paper.
2. Into a large bowl place the pumpkin puree, macadamia nuts, cocoa powder, peanut butter, and sugar (if using).
3. Mix all ingredients together until smooth and fully combined.
4. Transfer batter to prepared pan and bake until a toothpick inserted in the centre comes out clean, about 35 minutes.
5. If desired, frost by whisking butter until it is creamy in texture, fold in the sieved icing sugar and cocoa and mix well together, spread on brownie and dust with pumpkin spice.
6. If not eaten immediately, they can be stored in an airtight container for 3-4 days or they can be frozen before icing.