If you read my last post, you probably guessed that I would be trying one of the pumpkin recipes tonight! You are SO right! Of course I would! I decided to try the brownies because I had all the ingredients on hand. The brownies were very moist and tasty. They had more of a cake texture than a brownie texture. I added a little extra stevia clear because the batter did not taste sweet enough! I would definitely make these again, but I would add a little more cocoa and more chocolate chips!!! My brownies decided to pose with the awesome apron and spatula that foodbuzz surprised me with in the mail today! If you haven't checked out foodbuzz, you should! It is a great places for foodies to share recipes and food information. Check it out in my sidebar!Pumpkin Chocolate Brownies http://www.verybestbaking.com/recipes/detail.aspx?ID=473
Nonstick cooking spray
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup brown sugar blend (such as SPLENDA)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Directions:PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.
