Chocolate, orange & pumpkin brownie bars
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 teaspoons, 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.