Here's a simple delicious recipe for Pumpkin Chocolate Brownies that I've adapted from a recipe from Libby's Pumpkin. My mother's name is Libby, so I always love using Libby Pumpkin in recipes. "Libby, Libby, Libby, on the Label, Label, Label" FYI: These brownies are more cakelike than a chewy brownie. With that in mind, enjoy!
Ingredients
Nonstick cooking spray
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup light brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon DARK unsweetened Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup broken dark chocolate chunks (or chocolate chips)
Directions
1. PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
2. COMBINE pumpkin, sugar, 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.
3. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.
4. BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.
Here's a link to another Pumpkin Brownie Recipe on The District Chocoholic that also uses Libby's Pumpkin, but these seemed to be even more chocolate-y.
Do you have a favorite Chocolate Pumpkin recipe? Leave a comment.
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