'Tis the season for pumpkin! I do like the flavor of pumpkin, and when I combine it with another favorite flavor - chocolate! - life is good :). Today's recipe has pumpkin in a cakey brownie recipe with chocolate chips - what could be better for a yummy fall dessert? Bring this one to your holiday gathering or kids' bake sale.
Let me know what you think of this one!
Pumpkin Brownies
- 1-1/4 cup white whole wheat flour
- 1 cup brown sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 tsp. pumpkin pie spice
- ½ tsp. nutmeg
- 1 cup canned pumpkin puree
- 1/4 cup nonfat buttermilk*
- 1/4 cup unsweetened applesauce
- 2 Tbl grapeseed or coconut oil
- 1 large egg; 2 egg whites
- 2 tsp vanilla extract
- 1 cup dark chocolate chips, such as Ghiradelli 60% cacao chips
Preheat oven to 375
degrees. Spray a 9 x 13 pan with nonstick cooking spray. Set aside.
Sift together flour,
sugar, baking powder, baking soda, pumpkin pie spice and nutmet. In a separate bowl, combine pumpkin puree,
buttermilk, applesauce, oil, eggs/egg whites and vanilla; mix well. Pour pumpkin mixture into dry ingredients and
stir just until blended. Add chocolate
chips.
Pour mixture into
prepared pan. Bake 20-25 minutes and
check for doneness. Bake additional as
needed. Store in an airtight container
with a piece of bread to keep them soft and delicious!
*Buttermilk tip: If you are like me and don’t keep buttermilk on hand, just add ¼ tsp lemon juice to ¼ cup skim milk and let sit for 2-3 minutes. Use in recipe.
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