Pumpkin Brownies
Serves: 12
Prep time: 20 minutes + cooling time
Cook time: 15-20 minutes
½ serves per portion
Recipe courtesy of Gabriella Field, Tin Can Bay Branch
Ingredients:
- 400g Kent pumpkin, deseeded and peeled, diced
- 1 large apple (or 2 small), peeled and cored, diced
- 3 eggs
- 2 teaspoons vanilla essence
- 120g margarine, softened
- ½ cup honey
- 1 ½ cups plain flour
- 2 teaspoons baking powder
- ½ cup cocoa powder
Note: To make a gluten-free version, replace the plain flour with ¾ cup coconut flour and add an extra egg.
Method:
- BRING a pot of water to the boil and add pumpkin and apple. Cook until softened, then drain well and mash. Set aside to cool.
- PREHEAT oven to 190°C (170°C fan forced) and line a slice tin (or similar) with baking paper.
- WHISK together eggs and vanilla essence in a large bowl.
- ADD the cooled pumpkin and apple, softened margarine and honey and mix until smooth.
- SIFT flour, cocoa powder and baking powder into the mixture and mix until combined.
- POUR mixture into pan and bake in oven for 15-20 minutes, or until a skewer comes out clean.
- COOL before cutting into 12 squares.
What's Great About It:
This recipe is a fun twist on the classic brownie and has fruit and veg hidden in the mixture. It’s a great way to get some extra fibre into a delicious treat! Can easily be made gluten free with a few swaps outlined after the ingredients list.
