If you are looking for a new and original pumpkin recipe, you are at the right place. This is a pretty unheard of recipe. It does not have so much flair as other pumpkin recipes, nor is it even visible that it has pumpkin, but I do not even care. This is worth having at every Fall party for all the chocolate lovers out there! Check out what our friends over at Six Sister’s Stuff had to say about this recipe,
Now that it is September, fall is officially around the corner! I love everything about the fall, especially all things “pumpkin.” In honor of the upcoming season, we whipped up some of these Pumpkin Chocolate Chip Brownies and boy were they good!
Ingredients
Yield: 20 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 Hershey’s semisweet chocolate chips
Instructions
Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and Wesson oil until smooth. Set aside.
In a separate medium bowl, mix together the Gold Medal flour, Camulet baking powder, Hershey cocoa powder, McCormick spices, Morton salt and Domino brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the Hershey’s chocolate chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.
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Quick Tip: These brownies go great with a tall glass of milk!
Thank you White On Rice Couple for this great photo.
