Yield: 24 small brownies
1/2 cup pumpkin puree
2 eggs
3 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
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.
Our Verdict:These are delicious!! I don't like pumpkin pie (I know, I know...it's tragic apparently!) but I love pumpkin bread, cookies, muffins.....it's the texture of pumpkin pie that I just can't handle! :) Anyway, a couple of years ago I had made some pumpkin chocolate chip cookies that were really good! These brownies reminded me of those - but with the cocoa powder in them too - they were just a hint more chocolatey. Yum! Makes me want to take the pumpkins on my porch and make them into a bunch of pumpkin puree to freeze, so I can make these all year long!!!
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