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Photo of Chocolate pumpkin brownies by WW

Chocolate pumpkin brownies

Total Time
35 min
20 min
15 min


White self-raising flour

¾ cup(s), (110g)

Plain flour

¾ cup(s), (110g)

Cocoa powder

¼ cup(s), (25g)

Brown sugar

½ cup(s), (110g)

Dark chocolate chips

½ cup(s), (100g)

Pumpkin, cooked without added fat

½ cup(s), (85g), mashed

99% fat-free, plain Greek yoghurt, unsweetened

½ cup(s), (120g)

Skim milk

¼ cup(s), (60ml)

Icing sugar

½ tsp

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm (base measurement) square cake tin with oil. Line base with baking paper.
  2. Sift flours and cocoa into a large bowl. Add brown sugar and chocolate bits and stir to combine.
  3. Combine pumpkin, yoghurt and milk in a small bowl. Stir pumpkin mixture into flour mixture. Spread mixture into prepared tin and smooth top.
  4. Bake for 15–20 minutes or until a skewer inserted in the centre comes out clean. Set aside in tin for 5 minutes before transferring to a wire rack to cool completely. Cut into squares and serve dusted with icing sugar.


TIPS: You need to cook about 250g raw pumpkin to get ½ cup (100g) mashed pumpkin. Store any leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.