Prep 15 mins
Cook 30 mins
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.
- 118.29 ml pumpkin puree
- 78.07 ml brown sugar (Domino "brown-u-lated" really works best for this)
- 1 egg
- 2 egg whites
- 29.58 ml applesauce
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- 1.23 ml salt
- 28.34 g bittersweet baking chocolate (not unsweetened, recipe originally called for 1 tsp cocoa powder)
- 2.46 ml ground cinnamon
- 2.46 ml ground allspice
- 1.23 ml ground nutmeg
- 78.07 ml dark chocolate chips (you can use milk chocolate chips too, but I find that dark really gives a nice note to the pumpkin!)
- Grease a square 8x8 pan with cooking spray.
- Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
- Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
- 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.
- Add the spices and fully blend them inches.
- Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
- 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.
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.
Definitely a five star recipe! Healthy and good? What's not to love about that combination? I made it exactly as listed and loved them. They were very very moist. At first a thought maybe I didn't bake them long enough, but I did and they just happen to be extra moist. You'll love them! But be careful, since they're relatively low cal, you'll be tempted to eat the whole pan...