Pumpkin Brownies, From Scratch

Pumpkin Brownies

There are many recipes for pumpkin brownies online, but I could only find ones that add pumpkin puree to brownie mix. I like to bake from scratch because it gives me more control over what goes into my food. Plus, as you can see, the following recipe is so easy.

Don’t expect to actually taste the pumpkin in these pumpkin brownies. The pumpkin puree adds moisture and allows us to use less fat in the recipe and still produce moist brownies, and obviously it’s better nutritionally speaking than half a cup of butter. But these brownies taste like rich, chocolaty, moist brownies – no one will ever guess there’s pumpkin in them. In fact, these brownies are so good, so rich and chocolaty, that I had to check the nutritional facts twice – I just couldn’t believe they were so low in calories.

I tried using just one cup of sugar in these pumpkin brownies, but I tasted the batter, and the large amount of unsweetened cocoa powder in this recipe, necessary for producing rich, chocolaty brownies, means that 1 cup of sugar is simply not enough. When I added 1/4 cup more sugar, it was just right.

Pumpkin Brownies, From Scratch
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Dessert
Yield: 16 brownies
Ingredients
  • Baking spray
  • 4 large eggs
  • 1¼ cups sugar
  • 1 cup pure pumpkin puree
  • 2 tablespoons light olive oil
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened cocoa powder
  • ½ cup whole-wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 325 degrees F. Spray an 8-inch square pan with baking spray (baking sprays contain flour, and are very helpful in making sure baked goods are easily released from pans).
  2. Place the eggs and sugar in your food processor’s bowl. Process until smooth. Add the remaining ingredients, one at a time, briefly processing after each addition until smooth. Use a spatula to scrape the sides of the bowl if necessary.
  3. Pour the batter into the prepared pan. Smooth the top with a spatula. Bake 40 minutes, until a toothpick inserted in center comers out with a few moist crumbs – not wet, but not completely dry.
  4. Cool in pan, on a cooling rack, 10 minutes, then invert onto a platter and back to the cooling rack to cool 10 more minutes before slicing and serving.
Nutrition Per Serving
Serving size: 1 brownie; Calories: 123; Fat: 4g; Carbohydrates: 22g; Sugar: 16g; Sodium: 71mg; Fiber: 3g; Protein: 3g

 

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