Healthy chocolate brownie recipe
Dark and rich, moist and fluffy, this chocolate brownie is amazing. Oh, and did I mention it’s healthy? These brownies have half the sweetener, only a smidge of butter and pumpkin for moisture.
- 350-400g pumpkin, skin on and roughly chopped
- 2/3 cup (100g) plain flour
- 1 tsp baking powder
- pinch salt
- 1/3 cup Dutch cocoa
- 1 tbsp butter
- 1/4 cup (55g) dark chocolate chips
- 2 large eggs
- 2/3 cup (160ml) agave nectar
- 2 tsp vanilla extract
Pre-heat oven to 180°C (160°C fan-forced). Line a 20cm x 20cm baking pan with baking paper an set aside.
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. Remove from heat.
Whisk eggs well and add agave nectar and vanilla. Add pumpkin puree and chocolate mixture. Stir to combine and fold through dry ingredients until just 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 soft.
Remove from oven and allow to sit for 2-3 minutes before transferring brownies to a wire rack to cool completely.
- Adding a little pumpkin puree to your baking gives mucho moisture and fabulous fibre without the pumpkin taste. It’s a baking tip that’s popular in America and one I was dying to try. Trust me, it works! So not only do you get a beautifully moist brownie, it’s packed with fibre, too.
- If you want to use sugar, use 1 cup white sugar.
- Brownies will keep for about 2-3 days in an airtight container and freeze well too.
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.