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Secret Ingredient Chocolate Brownies

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Makes 9 brownies

Dark, rich, moist and fluffy this chocolate brownie is amazing. And it’s healthy! Yep, with half the sweetener, only a smidge of butter and pumpkin puree as my secret ingredient for moisture and loads of fibre, you’ll be making these every day.
Per brownie: 682kj (163cals); 4.5g total fat (2.4g saturated fat); 13.3g fibre


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You’ll need

350g pumpkin, skin removed
2/3 cup plain flour
1 tsp baking powder
Pinch salt
1/3 cup dutch cocoa
30g butter (about 1 tbsp)
40g dark chocolate chips (about ¼ cup)
2 large eggs
2/3 cup Agave nectar (or 1 cup caster sugar)
2 tsp vanilla extract

Let’s go

Heat oven to 165C and line a 20cmx20cm square pan with baking paper.

Place pumpkin into a steamer to steam for about 20 minutes until soft. Remove pumpkin from steamer and cool slightly. Puree using a stick blender or food processor – you should have about ½ cup of puree.

Sift flour, baking powder, salt and cocoa together in a bowl. Place butter and chocolate into a small non-stick saucepan and melt gently on a low heat. Whisk eggs well and add agave nectar (or sugar) and vanilla. Whisk well to combine and add pumpkin puree and chocolate mixture. Whisk to combine well and fold through dry ingredients. Mix only until combined and pour into baking pan.

Bake for about 25 minutes – until cake skewer comes out with slightly moist crumbs. The outside should be firm and the inside shouldn’t be wobbly but still softish. Remove from oven, allow to sit for 2-3 minutes before grabbing the paper and transferring brownies to a wire rack to cool completely.

 

Cook’s notes

  • I’ve used agave nectar for this recipe as you use less sweetener. Agave is almost twice as sweet as sugar so you only need about half to two thirds of what you would use in sugar.   Also, agave nectar is low GI so there’s no spike in blood sugar levels – bonus for the kids!
  • Brownies will keep for about 2-3 days in an airtight container and freeze well too.

Why it’s good for you
Brownies are a favourite with just about everyone I know, but they can be (and usually are) packed with butter, eggs, sugar and chocolate with very little nutritional value at all. These lovely little gems use pumpkin for moisture along with a little butter and a couple of eggs. The pumpkin also adds a load of fibre which is great for your body. Oh, and there is just enough dark chocolate to make it decadent. Perfect!
Per brownie: 682kj (163cals); 4.5g total fat (2.4g saturated fat); 13.3g fibre
*nutritional values will change if replacing agave nectar with sugar

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