Chocolate, orange and pumpkin brownie bars
4
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 16 • Difficulty: Easy
You may be surprised to learn you can use your leftover cold mash pumpkin in sweet cooking. With the tasty jaffa flavour combination of orange and chocolate you won't even realise you are eating vegies too!
Ingredients
Egg(s)
2 medium
Brown sugar
½ cup(s), (110g)
Granulated stevia sweetener
¼ cup(s), (55g)
Orange rind
2 tsp, finely grated
Reduced fat oil spread
40 g, melted
Pumpkin, cooked without added fat
1 cup(s), (170g), cold, mashed
Plain flour
¾ cup(s), (110g)
Cocoa powder
¼ cup(s), (25g)
Instant coffee
1 tsp
No added sugar dark chocolate
45 g, orange flavour, finely chopped
Pistachios
2 tbs, finely chopped
Instructions
1
Preheat oven to 160°C. Lightly spray a 20cm (base measurement) square cake tin with oil. Line base and sides with baking paper, allowing it to hangover 2 opposite sides.
2
Using an electric mixer, beat eggs and sugar in a medium bowl for 2 minutes or until thick and fluffy. Beat in stevia and rind. Stir in spread, pumpkin and 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.
3
Bake for 20-25 minutes or until just cooked through (brownie should feel just firm to touch). Set aside to cool in tin completely. Cut into 16 bars.
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