Pumpkin Brownies

READY IN: 45mins
Recipe by the80srule

The recipe is from Nestle (I'm not taking credit for it) and it was sooo good that I had to post it here for safe-keeping. It originally called for vegetable oil which I subbed with applesauce as I do with all my baked goods to cut calories and I tweaked a few other things. This is perfect to make when you have only a little bit of pumpkin left! A little goes a long way for this recipe. NOTE: I just modified this recipe because I made it again, and used 1 oz Baker's bittersweet choclate instead of cocoa powder. Came out so much better! Sweeter and creamier. I think adding 1 tbsp milk or cream will give it a nice lustre too.

Top Review by MoreWithLessMom

These were excellent, a cake-like brownie. I used real pumpkin, it was frozen and then thawed, with a little liquid in the bag. I threw the whole thing in. I used semisweet baking chocolate. If you use unsweetened baking chocolate you need to add somewhere around 2 Tbl sugar. These were supremely good still warm, with the chocolate chips all melty. I made these for Girl Scout snacks and had to bring the recipe back the next meeting.

Ingredients Nutrition


  1. Grease a square 8x8 pan with cooking spray.
  2. Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
  3. Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
  4. Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely.
  5. Add the spices and fully blend them inches.
  6. Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
  7. Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.

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