I’ve enjoyed some yummy chocolate brownie creations made from black beans, however, I thought I’d try a variation using pumpkin puree. For these brownies I adapted the recipe I always use for normal brownies which has won me three awards in the little baking competitions I’ve done at work and for fundraising events. It makes fantastic brownies.
I’ve used my recipe variation about 4 times now and it always tastes good. As I use a bar of dark chocolate rather than relying on the whey and zero cal choc syrups to bring the chocolate flavour these brownies have a really good chocolate taste to them. To get the right texture to the mix I add a little unsweetened almond milk. I feel that the mixture resembles my usual mix a bit better when I do that. Feel free to add normal milk if that’s all you have.
I like to serve them with a squirt of choc shot on top, microwaved for 40 seconds and then topped with some low calories ice cream.
Serves: 12 brownies
Ingredients
1/2 tin (210g) pumpkin puree
40g Cocoa powder
75g chocolate whey (I use MyProtein Choc Brownie flavour)
1tsp Baking powder
1 egg
2 egg whites
75g Sukrin gold (Or equivalent powdered sweetener, e.g. 1tsp Canderel = 5g so 15tsp Canderel would substitute it)
150ml Unsweetened Almond milk
2Tbsp Hersheys Sugar Free choc syrup (Optional)
2Tbsp Choc shot (Optional)
1 bar (150g) dark cooking chocolate
Method
1. Preheat the oven to 160C
2. Break the chocolate up into small chunks. Give it a good smack with a rolling bin to break it up! Put it in a glass bowl. You can then either melt it over a saucepan of water, microwave it, or place the bowl in larger bowl of boiled water to gently melt the chocolate. Once melted, leave it to cool while you follow the rest of the steps…
3. Mix the pumpkin puree, cocoa powder, whey, baking powder, syrups, and almond milk in a bowl.
4. Whisk the egg, egg whites and Sukrin/Sweetener in a bowl for a few minutes. Add to the other mix along with the chocolate and then whisk it all to combine and remove any clumps.
5. Bake for 20-25 minutes. Check it at 20 mins. It should firm all over, but not too solid. You want to have a bit of give in the bake to retain that nice gooey brownie taste.
Macros (per serving): 122kcal (6F, 8P, 11C)
macros2muscles 