Receta Pumpkin Chocolate Chip Brownies
During fall, I love nothing more than the smell of cinnamon, nutmeg, cloves, apples and pumpkin cooking. It just makes me feel warm and cozy and prepares me for the long winter ahead. These brownies really hit the mark because who doesn’t love a brownie really? Pair it with some pumpkin and spices and you have a winning combination! My husband was a little leery at first, but luckily I have my little helper who didn’t care what kind of brownie I was making, just that it was a brownie! I had wanted to make them the night hurricane Sandy was coming in, but the power shut off and that made my mind up. The next day we were all home and baking these was one of the first things I did!
Pulling these out of the oven was heaven. My husband took a bit and said, “I’m sorry I ever doubted you. These are really good!” The little one and I thoroughly enjoyed them as well and I have a feeling another batch will be made this weekend!
There were several comments on how these had a muffin texture on the original recipe. I didn’t have that, although it was a little more cakey. The moisture from the pumpkin made them pretty dense though. I used canola oil, if that makes any difference? Next time I’ll try vegetable and see what happens!
Pumpkin Chocolate Chip Brownies
Ingredients
- 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
Preheat oven to 350 F. Line a 11″ x 7″ pan with parchment paper.
In a medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.
In a large bowl, mix together the pumpkin puree, eggs, and oil until smooth. Add the dry ingredients into the wet and mix until thoroughly combined. Fold in the chocolate chips.
Pour the batter into the prepared pan and spread evenly. Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool completely before cutting.
Yields 9 large brownies or 24 small brownies.
Seen on Pennies on a Platter, originally from Small Home Big Start