Chocolate and pumpkin brownie

First of all the pumpkin for the recipe must be roasted and drained so that it releases a little water. You can prepare it the day before and let it drain in the refrigerator.

Start by melting the chocolate in a bain-marie or in 30-second intervals in the microwave. Set aside and let it cool a little.

In a bowl, first beat the eggs together with the pumpkin, oil and vanilla. After a few minutes add the date paste and continue beating a little more. Add the chocolate and continue beating.

In another bowl mix the dry ingredients and add them to the batter and beat on low speed until integrated.

Pour into a mold lined with baking paper and you can decorate with chocolate chips. Bake in the oven at 175°C for 20-25 minutes. Remove from the oven and let stand before unmolding.