So I thought.. what goes with a Harvest Moon? Pumpkin Brownies, of course! So here's a recipe for Pumpkin Brownies adapted from Libby's Pumpkin that's great for this time of year -- Halloween and Thanksgiving or as after school treats! I'm calling them Harvest Moon Pumpkin Brownies. My mother's name is Libby, so I usually use Libby Pumpkin in recipes. "Libby, Libby, Libby, on the Label, Label, Label." You can always substitute 'real' pumpkin.
FYI: These brownies are more cakelike than chewy. With that in mind, enjoy!
HARVEST MOON PUMPKIN BROWNIES
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 Tbsp vegetable oil
1 cup all-purpose flour
1 tsp baking powder
1 tsp DARK unsweetened Cocoa
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup broken dark chocolate chunks (or chocolate chips)
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 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.
Do you have a favorite Pumpkin Brownie recipe? Leave a comment and link!