Pumpkin and pecan brownies

Method

1. Preheat oven to 160°C. Line a 20cm square baking pan.
2. Melt chocolate in a heatproof bowl over a saucepan of simmering water. Meanwhile in a separate bowl, whisk together eggs, olive oil and ¼ cup honey.
3. Remove melted chocolate from the heat and combine with the egg mixture. Fold in the pumpkin, almond meal, cinnamon, nutmeg, allspice, pinch of salt (if using), cocoa and1/2 cup of pecans.
4. Pour batter into the lined tin. Bake for 25-30 minutes or until an inserted skewer comes out clean. Allow the brownies to cool slightly before turning out and cutting into 9 pieces.
5. Meanwhile, add orange juice, zest and 1 tablespoon of honey into a small pot and bring to the boil. Reduce heat to a simmer and allow the juice to reduce by half. Set aside to cool.
6. In a small bowl, add dates and cooled orange syrup. Stir to combine.
7. Serve brownies topped with dates, orange syrup and remaining 1/4 cup of chopped pecans.

Tips: When folding nuts into mixtures and batters, you can opt for raw nuts as they will crisp up during the baking process.

30g NUTS PER SERVE