Eggshell brownies

This recipe is a great showstopper! The novelty of peeling back the eggshells to reveal a chocolate brownie will have the kids busting with excitement.

Make this dish at Easter rather than loading the kids up with cheap and nasty storebought guff. Makes 12 Prep time 15

minutes Cook time 25 minutes

12 eggs

1 cup pumpkin puree cup milk cup rice malt syrup cup coconut oil, melted

2 tsp vanilla powder or extract, optional cup coconut flour cup raw cacao powder

2 tsp baking powder

Method

1. Heat the oven to 180degC. Using the pointy end of a sharp knife, pierce the top of 12 eggshells and peel back enough shell so that the opening is big

enough to pipe brownie batter into.

Shake contents of 10 of the eggs into a bowl to refrigerate for later, and two into a smaller bowl for use now. Wash the eggs out thoroughly using warm water.

2. Lay crumpled aluminium foil in a cupcake tin, forming a base to stand the eggs. Place the prepared eggshells in the cupcake tin.

3. In a small saucepan mix together the pumpkin puree, milk, rice malt syrup and coconut oil. Place over low heat and stir until the mixture begins to melt. Remove from the heat and set aside to cool slightly. Add the vanilla to the reserved eggs and beat until light and fluffy.

4. In a large bowl mix the flour, cacao and baking powder. Add the pumpkin mixture and beaten eggs then stir to combine. Transfer mixture into a piping bag fitted with a round nozzle. Pipe batter into prepared eggshells to about threequarters full. Bake for 1520 minutes or until a skewer comes out clean.