PUMPKIN CHOCOLATE BROWNIES: Autumn Equinox

Libby's Pumpkin Ad, November 14, 1949

Yesterday was the Autumn Equinox, so it's time to bring out the pumpkin! Add chocolate, and I'm ready! 

Here's an easy recipe for Pumpkin Chocolate Brownies adapted from a recipe from Libby's Pumpkin. My mother's name was Libby, so I always love using Libby Pumpkin in recipes."Libby, Libby, Libby, on the Label, Label, Label." You can always substitute home-made' pumpkin puree that you make yourself. 

FYI: These brownies are more cakelike than chewy. With that in mind, enjoy!

PUMPKIN CHOCOLATE BROWNIES

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 chocolate chips

Directions
PREHEAT - 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
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.
BEAT on low speed until batter is smooth. Stir in chocolate chips (or chunks). Spread evenly into prepared pan.
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.

Do you have a favorite Chocolate Pumpkin Brownie recipe? Leave a comment and link!