OK I swore I wouldn’t bake, BUT:
a.) I had exactly 1/2 cup pumpkin puree staring me down in the fridge that was going to spoil,
b.) it has pumpkin and pumpkin is a vegetable,
c.) I didn’t have to get out any special bakingware for this (I used my 11″x7″ glass pan),
d.) I divided it into 12 servings and each serving was 4 Weight Watchers Plus Points so it’s very DOABLE! I don’t even feel like cheating and going back for another, one is enough! So there’s the justification!
The recipe says it can make 24 small brownies, but we’re talking sub-toddler small in size and that doesn’t work for me. Maybe it works for a mouse. It makes 12 sizable brownies that you’d actually want to eat – about 3 1/2″ by 1 3/4″.
Source: From Small Home Big Start. She has better and many more pictures than me. 🙂
- 1/2 cup pumpkin puree
- 1 whole egg
- 2 egg WHITES
- 1 T. veg. or canola oil
- 1 cup white 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 semisweet chocolate chips (I used minis)
- Preheat oven to 350 degrees. (After using an inexpensive, <$5 oven thermometer recommended by America’s Test Kitchen, I found that my newer oven runs 25 degrees too cool so I set my oven to 375.)
- Line a 11″ x 7″ pan with parchment paper (NOT WAX PAPER, IT’LL MELT!)
- In a large bowl, combine pumpkin puree, eggs, and oil until smooth. Set aside.
- In a separate medium bowl, mix together the flour, baking powder, spices, salt, and brown sugar.
- Add to the wet ingredients and mix until thoroughly incorporated.
- Stir in the chocolate chips.
- Pour into prepared pan and spread evenly.
- Bake for 15-20 minutes or until passes toothpick test.
- Cool completely before cutting (If you can wait, I couldn’t).