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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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It originally called for vegetable oil which I subbed with applesauce as I do with all my baked goods to cut calories and I tweaked a few other things. This is perfect to make when you have only a little bit of pumpkin left. A little goes a long way for this recipe. NOTE: I just modified this recipe because I made it again, and used 1 oz Baker's bittersweet choclate instead of cocoa powder. Came out so much better. Sweeter and creamier. I think adding 1 tbsp milk or cream will give it a nice lustre too. Ingredients:
1/2 cup pumpkin puree |
1/3 cup brown sugar (domino brown-u-lated really works best for this) |
1 egg |
2 egg whites |
2 tablespoons applesauce |
1 cup all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 ounce bittersweet baking chocolate (not unsweetened, recipe originally called for 1 tsp cocoa powder) |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
1/3 cup dark chocolate chips (you can use milk chocolate chips too, but i find that dark really gives a nice note to the pumpkin!) |
Directions:
1. Grease a square 8x8 pan with cooking spray.
2. Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
3. Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
4. Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely.
5. Add the spices and fully blend them inches.
6. Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
7. Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.
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