Pumpkin Brownies

This recipe may sound very unusual but trust me if you give it a go you will not be disappointed.  I try and hide vegetables in as many ways as possible and cakes and slices are one of the easiest ways to disguise them.  I love pumpkin but unfortunately my youngest daughter will probably never eat it again after being over fed the vegetable when she was a baby – she actually turned orange and our lovely doctor advised me to lay off the orange stuff lol.  Fortunately for me pumpkin can be used as a substitute for butter (this is an added benefit when you are lactose intolerant 🙂 )and the taste is not too strong so it is easy to add to most recipes.

• 2 1/2 cups plain wholemeal flour
• 2 teaspoons of cinnamon (nutmeg if you are not a cinnamon fan)
• 1/2 teaspoon baking soda
• 1/2 cup melted butter
• 1/2 cup honey
• 1/4 cup coconut sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups mashed pumpkin (room temp or cold)
• 1 cup chocolate chips (preferably dark chocolate)

In a mixing bowl combine the wholemeal flour, cinnamon, baking soda and chocolate chips.  In a separate bowl whisk together the melted butter, honey, coconut sugar, egg, vanilla and pumpkin until smooth.  Pour into flour and fold until just combined.  Bake in a lined slice tray for 30-40 minutes at 180 degrees.  To make a maple glaze simply combine 1/2 cup of icing sugar and 1 tablespoon of maple syrup and 1 teaspoon of hot water.  Drizzle over the cooled slice.