In my quest to go through my stash of pumpkin puree, I am working my way through some different pumpkin recipes. Today – it’s Pumpkin Chocolate Chip brownies.
Here are the ingredients.
I forgot to include the cocoa powder in the photo, but I did include it in the actual baking.
I didn’t have an 11×7 pan, so I used an oval casserole dish, generally that size. I also sprayed it nonstick spray, since my parchment supply is low at the moment, and I am very protective of it.
I didn’t sample the chocolate chips, really, I didn’t.
Here they go into the oven.
And here is the finished product. The recipe said to cool completely before cutting, but who can resist a warm, melty chocolate chip? Not I.
But I did take a shot of them all cut up and ready to feed the family.
Overall this recipe was pretty good. They came out a little cakey, but I think I overcooked them by a minute or so.
Pumpkin Chocolate Chip Brownies
Yield: 24 small brownies
1/2 cup pumpkin puree
Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper or spray with cooking spray like I did.
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 a toothpick inserted one inch from the edge comes out clean.
Cool completely before cutting and eating. Or not, if you are like me.
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