I made this recipe because I had leftover pumpkin from another recipe. Why is it that there is always leftover pumpkin whenever you make something? And I'll have you know that I still have a whole cup of pumpkin leftover. So expect more pumpkin this week.
I adapted this recipe to suit my ingredients on hand. I didn't have the brown sugar blend, so I used regular and I wanted to use up a spice blend that needs to get used up.
And when they were all baked and cooled, I decided that they need more flavor. My mom described the flavor perfectly with the word BLANK. They only part you taste is the chocolate chip. So, add more spices. They don't really taste like pumpkin either.
All in all, a little disappointing, but that's what happens in my kitchen. Most of the time. Let me know if they taste good for you and what you did differently.
Pumpkin Chocolate Brownies
1/2 cup canned pumpkin
2/3 cup brown sugar
1 large egg
2 egg whites
2 tbsp vegetable oil 1 cup all purpose flour
1 tsp baking powder
1 tsp cocoa
1 tsp Cinnamon Plus blend (Pampered Chef)
1/4 tsp salt
1/3 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Prepare an 8 inch square pan by cutting a piece of parchment paper to 8 inches wide and maybe about 12 inches long. You want to press it in there so that there's enough extra sticking out over the top of the pan so that you can easily pick it up and pull the brownies from the pan. Spray it with a little cooking spray, especially on the exposed metal sides.
In a mixer bowl combine pumpkin, egg, egg whites, oil and brown sugar. Mix on low to medium speed until well combined.
In a small bowl combine flour, baking powder, cocoa, cinnamon blend and salt. Mix well with a fork until fully incorporated. Add by the 1/3 cupful to the pumpkin mixture with the mixer on low speed. Make sure to scrape down the side of the bowl with a spatula periodically to get the stuff incorporated from the sides of the bowl.
Pour into the prepared pan and bake for about 25 minutes, give or take a minute or two depending on your oven.
Let cool for a few minutes in the pan and then pull out by the parchment and let cool a little longer (if you can wait!).