CHOCOLATE BROWNIE - CALORIES:220 (Per serve) / P:11.2 F:7.7 C25.8

INGREDIENTS:

• 500g - Butternut pumpkin (baked)

• 250ml - Egg Whites

• 35g - Cacao Powder

• 80g - Natural sweetener of choice (powder)

• 25g - Rolled Oat (blended into a flour)

• 5g - Vanilla Extract

• 0.5g - Salt

• 2.5g - Baking Powder

• 5 squares - Pana Organic Mylk Chocolate

METHOD:

If you are using uncooked pumpkin, cut in half and put the cut side down on a baking tray with baking paper. Bake at 200 degrees for about 40 minutes.

Let the pumpkin cool a little, Peel the skin off. Put the pumpkin in a container and keep in the fridge until you are ready to bake.

Heat your oven to 175 degrees.

Add everything but the chocolate squares into a blender and blend until the batter is very smooth. Break up the chocolate squares and fold in.

Line a loaf pan or 8x8 baking dish with banking paper. Pour the batter into the pan. Bake for 35-45 minutes or until the edges look firm and the middle still jiggles a little. The top should have some cracks.

Let the brownie cool for about 20 minutes before eating. Cut into 4 pieces. you can enjoy them with yogurt, cottage cheese or fresh berries. You can also freeze them for a cold treat that tastes like ice cream bars. Enjoy!

CALORIES:220 (Per serve)

P:11.2 F:7.7 C25.8

MAKES 4 SERVES