Butternut brownies
5
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 16 • Difficulty: Easy
Ingredients
Plain flour
¾ cup(s), (110g)
Cocoa powder
¼ cup(s), (25g)
Baking powder
¾ tsp
Butternut pumpkin, cooked without added fat
½ cup(s), (110g), mashed
Maple syrup
⅓ cup(s), (80ml)
Reduced fat oil spread
¼ cup(s), (60g), melted, cooled
Egg(s)
1 medium, lightly beaten
Vanilla bean extract, alcohol free
1 tsp
Dark chocolate
120 g, melted
Cocoa powder
1 tsp, extra, to serve
Instructions
1
Preheat oven to 180°C. Lightly spray a 20cm (base measurement) square cake tin with oil and line with baking paper.
2
Sift flour, cocoa powder, baking powder and a pinch of salt into a large bowl. Combine pumpkin, maple syrup, spread, egg and vanilla in a medium bowl. Add pumpkin mixture to flour mixture and stir until just combined. Stir in melted chocolate until well combined.
3
Spoon mixture into prepared tin and bake for 20 minutes or until moist crumbs cling to an inserted skewer. Stand for 5 minutes before transferring to a wire rack to cool. Cut into 16 pieces. Serve dusted with extra cocoa powder.
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