Chocolate, orange and pumpkin brownie bars
½ cup(s), (110g)
Granulated stevia sweetener
¼ cup(s), (55g)
2 tsp, finely grated
Reduced fat oil spread
40 g, melted
Pumpkin, cooked without added fat
1 cup(s), (170g), cold, mashed
¾ cup(s), (110g)
¼ cup(s), (25g)
No added sugar dark chocolate
45 g, orange flavour, finely chopped
2 tbs, finely chopped
- Preheat oven to 160°C. Lightly spray a 20cm (base measurement) square cake tin with oil. Line base and sides with baking paper, allowing it to hangover 2 opposite sides.
- Using an electric mixer, beat eggs and sugar in a medium bowl for 2 minutes or until thick and fluffy. Beat in stevia and rind. Stir in spread, pumpkin and sifted flour and cocoa. Dissolve coffee in 2 tsp boiling water and stir into brownie mixture with chocolate. Spread mixture into prepared pan. Sprinkle evenly with pistachio.
- Bake for 20-25 minutes or until just cooked through (brownie should feel just firm to touch). Set aside to cool in tin completely. Cut into 16 bars.