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Pumpkin Chocolate Chip Brownies

in Diana's Recipe Book

Average Rating: 
(total ratings: 5)
[Read reviews] [Post a review]
Servings: 16
Brownies made with pumpkin and chocolate chips? A perfect brownie for the holidays.

2/3 cup firmly packed brown sugar
1/2 cup canned 100% pure pumpkin
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon unsweetened cocoa
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 chocolate chips

Preheat oven to 350°F (180 C). Coat a 9-inch-square baking pan with nonstick cooking spray.

Combine sugar, pumpkin, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

Bake for 15 to 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Makes 16 (2-inch) brownies.

Source: Nestle USA
Date: November 23, 2004


Reviewer: Marla
Delicious! I used dark chocolate chips and added ginger (and increased amount of all spices a bit). I made this as a vegan recipe (substituting oil, water, and baking powder for eggs), and I found that the baking time was longer in my oven.

Reviewer: Roxy
Yummy. Not to sweet and the little chocolate chips make it special! They smell like heaven.

Reviewer: Sueann
This pumpkin chocolate chip brownie is so good, mmm! mmm! mmm! Very decadent!

Reviewer: Amy
this is a rich, moist, brownie. It's a great alternative to a traditional brownie. Serve these around the holidays, and you will get raves!

Reviewer: C McLaurin
Love these! I've even used the Splenda sugar blend and they turn out beautifully!


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