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Pumpkin Chocolate Brownie Recipe

Pumpkin Chocolate Brownie is a tasty, fudgy brownie and is packed with Fiber , Vitamin A, Antioxidant.

Nutritional info

  • 1.3 gm
    Protein
  • 22.9 gm
    Carbohydrate
  • 6.7 gm
    Total Fat
  • 161.0 kcal
    Energy
  • 0.1 mg
    Vitamin C
  • 8.7 mg
    Calcium
  • 0.9 mg
    Iron
  • 0.2 mcg
    Vitamin B12
  • 15.1 mcg
    Vitamin A

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1/8 Tsp(0.5 gm) Butter

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1 Tbsp(5.0 ml) Nestlé A+ Milk

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1 Tbsp(10.0 gm) Cream Cheese

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1/8 Tsp(1.0 gm) Butter

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3 Tsp(12.0 gm) Butter

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1/8 Cup(9.0 gm) Wheat Flour (Whole)

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1/8 Cup(7.0 gm) Maida

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1 Tsp(1.0 gm) Maida

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1/8 Egg Whole(6.0 gm) Egg

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1/2 Tsp(0.83 gm) Vanilla Extract

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1 Egg Whole(23.0 gm) Egg

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8 Tbsp(52.0 gm) Sugar

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1/4 Diced Cup(24.0 gm) Dark Chocolate

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1/8 Tsp(0.54 gm) Salt

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1/4 Tsp(0.43 gm) Baking Powder

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1/8 Tsp(0.6 gm) Dry Ginger

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1/8 Tsp(0.26 gm) Cinnamon

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1/4 Tsp(0.4 gm) Vanilla Extract

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1/4 Grated Cup(16.0 gm) Pumpkin

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2 Tbsp(13.0 gm) Sugar
  • For Pumpkin Batter

    In a bowl add 1/4 tsp butter and 2 tsp cream cheese, 1 tbsp sugar and whisk well.

  • Add 1/8 egg,1/8 cup grated pumpkin,1/8 tsp vanilla extract,1/8 tsp each of cinnamon and ginger powder,1/2 tsp maida and whisk well, put aside.

  • For Chocolate Batter

    In a bowl add 1 tbsp maida,1 tbsp whole wheat flour,1/8 tsp baking powder,1/8 tsp salt and mix well.

  • In another bowl add melted butter and chocolate,4 tbsp sugar and whisk then add 1/2 egg,1.25 tsp Nestlé A+ Milk,1/4 tsp vanilla extract and whisk well

  • Pour chocolate batter into the greased mold then a spoonful of the pumpkin batter on top of chocolate batter and swirl in design using a spatula.

  • Bake at 180 degrees Celsius for 30 minutes and serve.