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Photo of Chocolate, orange & pumpkin brownie bars by WW

Chocolate, orange & pumpkin brownie bars

5
Point(s)
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
16
Difficulty
Easy
With the tasty jaffa flavour combination of orange and chocolate you won't even realise you are eating pumpkin too!

Ingredients

Pumpkin

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

Orange(s)

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

Pistachios

15 g, finely chopped

Instructions

  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.

Notes

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

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