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Butternut brownies

Butternut brownies

Total Time
40 min
20 min
20 min


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

cup(s), (80ml)

Reduced fat oil spread

¼ cup(s), (60g), melted, cooled


1 medium, lightly beaten

Vanilla bean extract, alcohol free

1 tsp

Dark chocolate

120 g, melted

Cocoa powder

1 tsp, extra, to serve


  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.


Tip: Suitable to freeze. Wrap individual brownies in plastic wrap and store them together in a zip-lock bag. Thaw at room temperature or unwrap each brownie and microwave about 20 seconds.