Chocolate, orange & pumpkin brownie bars
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
Egg, whole, raw
2 medium, raw
Light Brown Sugar
45 g, stevia
1 zest(s) of 1, finely grated
Low Fat Spread
40 g, melted
Plain White Flour
110 g, sifted
25 g, sifted
1 teaspoon(s), level
45 g, orange flavour, finely chopped
15 g, finely chopped
- 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.
- 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.
- 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.
- 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.