Low Fat Chocolate Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Pumpkin, raw, 400 grams (any variety, other than butternut squash)Dark Chocolate Bar (70% cocoa), 150 gramsGround Almonds, 200 grams Cocoa, dry powder, unsweetened, 50 grams Cinnamon, ground, 1 tspBaking Powder, 1.5 tsp Salt, .5 tsp Honey, 160 grams (8Tbsp)Maple Syrup, 50 grams (3Tbsp)Vanilla Extract, 1 tsp Eggs, fresh, 3 medium
You will need: 27cm x 20 cm 'brownie' tin (non-stick would be good).
1. Preheat a conventional oven on 160C. Grease tin lightly with vegetable oil and a brush.
2. Pop 400g of raw pumpkin in a heatproof bowl with a small pool of water and cover with good quality cling film, before heating in the microwave on medium high for 8 minutes.
3. Remove from the microwave, drain the liquid and re-cling before blasting it once again, this time on high for 3 minutes. Set aside.
4. Meanwhile, weigh out your cinnamon, ground almonds, cocoa powder, baking powder and salt. Bash up the chocolate inside its packet so that it is left in biggish chunks.
5. In another bowl, whisk up the eggs, honey, maple syrup and vanilla extract until pale and full of surface bubbles.
6. When the pumpkin is out of the microwave, drain all the water out again and whisk until the chunks have turned to a puree.
7. Add the broken chocolate and leave to melt.
8. Once mostly melted, add the egg mixture to the pumpkin and chocolate and beat until fully incorporated before adding the almond and cocoa powder concoction. Mix thoroughly.
9. Pour into the prepared tin and place in the middle of the oven for 35 mins exactly. Allow to cool in the tin before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user ENEM09.
1. Preheat a conventional oven on 160C. Grease tin lightly with vegetable oil and a brush.
2. Pop 400g of raw pumpkin in a heatproof bowl with a small pool of water and cover with good quality cling film, before heating in the microwave on medium high for 8 minutes.
3. Remove from the microwave, drain the liquid and re-cling before blasting it once again, this time on high for 3 minutes. Set aside.
4. Meanwhile, weigh out your cinnamon, ground almonds, cocoa powder, baking powder and salt. Bash up the chocolate inside its packet so that it is left in biggish chunks.
5. In another bowl, whisk up the eggs, honey, maple syrup and vanilla extract until pale and full of surface bubbles.
6. When the pumpkin is out of the microwave, drain all the water out again and whisk until the chunks have turned to a puree.
7. Add the broken chocolate and leave to melt.
8. Once mostly melted, add the egg mixture to the pumpkin and chocolate and beat until fully incorporated before adding the almond and cocoa powder concoction. Mix thoroughly.
9. Pour into the prepared tin and place in the middle of the oven for 35 mins exactly. Allow to cool in the tin before serving.
Number of Servings: 12
Recipe submitted by SparkPeople user ENEM09.
Nutritional Info Amount Per Serving
- Calories: 248.7
- Total Fat: 14.2 g
- Cholesterol: 47.4 mg
- Sodium: 253.7 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 4.7 g
- Protein: 6.7 g
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