¾ cup(s), (110g)
¼ cup(s), (25g)
pumpkin, butternut, boiled
½ cup(s), (110g), mashed
⅓ cup(s), (80ml)
reduced fat oil spread
¼ cup(s), (60g), melted, cooled
1 medium, lightly beaten
vanilla bean extract, alcohol free
120 g, melted
1 tsp, extra, to serve
- Preheat oven to 180°C. Lightly spray a 20cm (base measurement) square cake tin with oil and line with baking paper.
- 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.
- 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.