What?! You thought I was done posting pumpkin recipes? Ha! I fooled you! 🙂
A few weeks ago, Ben and I started leading the college group at church. To start things out right, I decided to bring a batch of these brownies to one of our first Bible studies. It was a busy day, so I had to put something together quickly. In fact, I made two batches because they are so easy to whip up!
The college students inhaled these, which was indicative that this recipe is a keeper. I'll probably make these a few more times before the season is over, and maybe switch up the mix in's. How about some cinnamon chips or white chocolate? Maybe even a topping of sorts?
Pumpkin Chocolate Chip Brownies
Yield: 24 small brownies
½ cup pumpkin puree
1 whole egg
2 egg whites
1 tablespoon vegetable or canola oil
1 cup flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt
⅔ cup brown sugar, packed
½ cup semisweet chocolate chips
Preheat oven to 350˚F. Line an 11"- x 7"-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
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. Bake for 15 - 20 minutes or until passes toothpick test. Cool completely before cutting.
Source: Small Home Big Start