PUMPKIN BROWNIES

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Pumpkin Brownies image

The recipe is from Nestle (I'm not taking credit for it) and it was sooo good that I had to post it here for safe-keeping. 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.

Provided by the80srule

Categories     Dessert

Time 45m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 13

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!)

Steps:

  • Grease a square 8x8 pan with cooking spray.
  • Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
  • Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
  • 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.
  • Add the spices and fully blend them inches.
  • Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
  • 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.

Nutrition Facts : Calories 72.3, Fat 1.5, SaturatedFat 0.7, Cholesterol 11.6, Sodium 72.8, Carbohydrate 13.6, Fiber 0.5, Sugar 6.5, Protein 1.9

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