Today was finally my day off. Let me tell you one thing, they are far and few of them lately. I had planned on being productive today, but decided I needed a ‘me’ day instead. I’m sure mid afternoon I’ll get a motivation kick and get moving but for now….I bake!
I’ve been eyeing a large can of pumpkin puree that has been chilling in my cabinet the last few weeks. Today I decided to get a little Google happy and search for some amazing recipes and came across this fabulous one. I can tell you one thing…I’ll be making this again…and again…and again. They are definitely a new favorite and highly recommend that is you’re a pumpkin and chocolate fan you give them a try. Super easy, and delicious!
Pumpkin Chocolate Chip Brownies (discovered at Pennies on a Platter)
Yields: 18 small brownies
1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or 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 added extra because I figure the more chocolate, the better)
Preheat over to 350 degrees (F). Line an 11″ x 7″ 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.
|So chocolaty, so moist!|