Pumpkin Brownies
I have a confession to make - I love pumpkin. Not the cute jack-o-lanterns or the pretty little decorative ones, the actual guts of a pumpkin; I look forward to fall every year because it's an excuse to indulge in my favorite flavor. Here's one of my newest favorite pumpkin experiences from Pennies on a Platter.
The original recipe made 24 brownies, but I used a more traditional square pan and made 8. Let's be honest, no one is eating a teeny piece of brownie. No One.
1 whole egg
2 egg whites
1 tbsp canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips - I used Baker's because they are the best, just sayin'.
Oven to 350˚F. Line a brownie pan with parchment paper. If you haven't joined the parchment paper revolution yet... do it. You'll never go back to cooking spray or other silliness.
In a large bowl, combine pumpkin puree, eggs and oil until smooth.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. My brownies needed about 25 minutes before they passed the toothpick test..
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