Chocolate pumpkin brownies
5
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 16 • Difficulty: Easy
Ingredients
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)
Instructions
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.
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