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?
Moist and delicious!
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...
Preheat oven to 200 degrees, fan-forced.
2/ In a large bowl, combine the flour, sugar, cocoa powder and baking soda.
3/ Mix in the olive oil and vanilla essence, as much as you can (it will still look dry).
4/ Add the roast pumpkin mash and stir with a metal spoon, squishing the pumpkin against the side of the bowl as you stir. It will appear very thick.
5/ Add 1/2 cup of Choc Bits and stir through.
6/ Line a rectangle slice tray with baking paper and pour the mixture in. Smooth over the top.
7/ Sprinkle the remaining Choc Bits over the top and press into the mixture.
8/ Bake for 30 - 35 minutes. Serve warm (which is how we like it!), or allow to cool.
Enjoy this easy, moist brownie recipe this weekend!
Follow the easy steps...
...then serve warm for dessert!
