Chocolate, Orange and Pumpkin Brownie Bars
Ever thought of using your savoury leftover mashed pumpkin for a sweet treat? Well, we have! You won't even be able to tell that you're getting some veggies in every bite with the rich flavour combinations of orange and chocolate in these brownies. Talk about a healthy twist to an all-time favourite treat!
2 medium egg(s)
Unpacked brown sugar
Stevia leaf herbal extract
55 gm, (1/4 cup)
⅛ cup(s), melted
1 cup(s), cold, mashed
Unsweetened cocoa powder
Regular instant coffee powder
70-85% dark chocolate
45 gm, orange flavour, finely chopped
Shelled pistachio nuts
2 tbsp(s), finely chopped
- Preheat oven to 350°F. Line the base and sides of a 20cm square cake tin with parchment paper, allowing it to hangover 2 opposite sides.
- Using an electric hand mixer, beat eggs and sugar in a medium bowl for 2 minutes or until thick and fluffy. Beat in stevia and orange zest. Stir in butter, pumpkin, 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 pan completely. Cut into 16 bars.
- Serving size: 1 bar
You will need to cook about 400g of pumpkin for this dish.