So my friend told me about this pumpkin chocolate goodness dessert that a local coffee shop was selling. Being pregnant & addicted to chocolate, I had to check that out. After consuming one of these delicious little treats, I sought out the recipe online. I have yet to make these myself, but I found a recipe that looks very similar to what I purchased and enjoyed last week. I'll let you know how it works out for me, but I attached it below for your baking pleasure.2/3 cup firmly packed brown sugar
1/2 cup canned 100% pure pumpkin
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup semi-sweet mini chocolate chips
Preheat oven to 350°F. Coat a 9-inch-square baking pan with nonstick cooking spray. Combine sugar, pumpkin, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan. Bake for 15 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.
1 comment:
I made your pumpkin brownies today. I did change the recipe a little. I used fresh pumpkin that I cooked up from the pumpkins grown by the Leary children. I used 2 large eggs instead of 1 large egg and 2 egg whites. I never know what to do with the 2 egg yokes and I don't want to throw them away. I didn't put in allspice or nutmeg because I didn't have the one and don't like the other. But they are good. I'm going to serve them to care group tomorrow night. I also gave the recipe away at a shower for Katelin Atwell today.
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