Lover of exploring, family, food and fun! I also enjoy painting and creating jewellery - find me on Etsy under CorellasByTheBay.
Published July 11th 2020
A moist brownie slice, which sneaks in a vegetable
Have you ever tried baking cakes, muffins or slices using the humble pumpkin? It is an interesting ingredient to put into a brownie recipe, however, it provides a lot of moisture and you can't even taste the pumpkin - so kids will eat it and not even know they are eating a vegetable...sneaky!
Another feature of this brownie recipe is that you can use leftover roast pumpkin from other meals, to mash up and put inside. I try to coordinate making it after a roast or a risotto, so I don't have to roast pumpkin especially for this recipe. You've got to love time savers!
It's easy to make - why don't you give it a try this weekend?
2 cups plain flour 1 and 1/2 cups raw sugar 1/2 cup cocoa powder 1 and 1/2 teaspoons baking soda 1/2 cup olive oil 2 teaspoons vanilla essence
2 cups roast pumpkin mash 1 cup Nestle Choc Bits
* Prior to cooking this recipe, roast the pumpkin cubes and then mash it. To make approximately 2 cups, peel and chop up half a butternut pumpkin into 2cm cubes and spread the cubes out on an oven tray. Cook on 200 degrees fan forced for 20 - 30 minutes. Pull out the tray prior to the cubes burning on the edges. Allow to cool and mash.
Roast the pumpkin and mash it, prior to starting this recipe...