Photo of Chocolate, orange & pumpkin brownie bars by WW

Chocolate, orange & pumpkin brownie bars

Points® value
Total Time
40 min
20 min
20 min
With the tasty jaffa flavour combination of orange and chocolate you won't even realise you are eating pumpkin too!



400 g, boiled, mashed

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

2 medium, raw

Light Brown Sugar

110 g

Artificial sweetener

45 g, stevia


1 zest(s) of 1, finely grated

Low Fat Spread

40 g, melted

Plain White Flour

110 g, sifted

Cocoa Powder

25 g, sifted

Instant Coffee

1 teaspoon(s), level

Dark Chocolate

45 g, orange flavour, finely chopped


15 g, finely chopped


  1. Place the chopped and peeled pumpkin in a saucepan and cover with water. Place over a medium heat. Bring to a simmer and cook for 20-25 minutes until tender. Drain and mash the cooked pumpkin and set aside.
  2. Preheat oven to 180°C, fan 160°C, gas mark 4. Lightly spray a 20cm (base measurement) square cake tin with cooking spray. Line base and sides with baking paper, allowing it to hangover 2 opposite sides.
  3. 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, mashed 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.
  4. 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.


You will need to cook about 400g pumpkin for this dish.