pumpkin chocolate brownies (lowfat)

Name: Pumpkin Chocolate Brownies (Lowfat)
Prep time: 15 min
Cook time: 20 min
Yield: 16
Cuisine: American
Ingredients: 2/3 cup(s) brown sugar, firmly packed; 1/2 cup(s) pumpkin, canned (not pie filling); 1 large egg; 2 large egg whites; 2 tablespoon(s) vegetable oil; 1 cup(s) all purpose flour; 1 teaspoon(s) baking powder; 1 teaspoon(s) unsweetened cocoa powder; 1/2 teaspoon(s) ground cinnamon; 1/2 teaspoon(s) ground allspice; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) ground nutmeg; 1/3 cup(s) semi-sweet mini chocloate chips

13 Pinches 1 Photo

Mikekey *

Seattle, WA

Updated on Jun 8, 2016

A moist, brownie with a great pumpkin flavor and a hint of chocolate.

Rate

prep time 15 Min

cook time 20 Min

method Bake

yield 16 serving(s)

Ingredients

2/3 cup brown sugar, firmly packed
1/2 cup pumpkin, canned (not pie filling)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup semi-sweet mini chocloate chips

How To Make pumpkin chocolate brownies (lowfat)

Step 1

Preheat oven to 350 degrees F. Coat a 8-inch square baking pan with nonstick cooking spray.

Step 2

In a large mixing bowl, combine brown sugar, pumpkin, egg, egg whites and oil. Beat with an electric mixer on medium speed until blended.
Step 3

Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in chocolate chips. Pour into prepared pan and spread evenly.
Step 4

Bake for 15-20 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack.
Step 5

Cut into 2-inch squares.
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