Prep 20 mins
Cook 40 mins
Think again if you thought brownies couldn't be healthy as well as delicious!
- 1 cup pumpkin puree, canned or cooked
- 1 1⁄4 cups whole wheat flour
- 1 cup brown sugar, firmly packed
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1⁄2 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1⁄4 cup buttermilk
- 1⁄4 cup vegetable oil, such as canola
- 2 teaspoons vanilla extract
- 2 eggs, well beaten (further reduce fat & cholesterol by substituting 1 egg + 1 egg white, or 1/2 cup egg substitute)
- 1⁄2 cup walnuts, finely chopped
- Preheat oven to 375°F.
- Coat a 13x9x2-inch baking pan with vegetable spray.
- Combine all ingredients and beat well.
- Pour into prepared pan and bake for 30 to 40 minutes.
- Cool on a wire rack; cut into bars.
I absolutely LOVED this recipe!!! Rich, moist and flavorful... When you finished one of these "brownies", you just had to eye the pan and ask yourself... Should I eat just ONE more??? In one word... deeeeelicious! Thanks for posting !!! PS But I have to ask.... How did a chef called Bugstomper come up with the name??? =) Curious Barb
Nice spicy taste. I agree that it's not exactly what one would expect from a brownie. It's more like gingerbread. The amount of batter didn't look like much for a 9x13 pan, so I wound up baking it in a 9-inch square pan, still for 30 minutes. It came out fine, with a soft, cakey texture. I also used regular flour, as I didn't have any whole wheat.
This was superb! If you're looking for snacks that are on the healthier side, this one fits the bill. If you're looking for a traditional brownie though, you may be disappointed cause I found it more cakey than the fudgey brownies I imagine! I didn't have any nutmeg, so I substituted pumpkin pie spice and omitted the nuts cause no one here is fond of them and it was magnificent with a glob of ultra low-fat cool whip. Thanks Bugs!