April 8, 2008

Pumpkin Brownies II

shakatany: comment to 12/24/2007

© Stephanie Gallagher

Pumpkin in a cakey brownie recipe with chocolate chips. What could be better for Halloween, Thanksgiving or anytime you’re in the mood for pumpkin?

This healthy dessert recipe is the perfect party food for your next holiday gathering or bake sale. Be sure to store these delicious brownies in an air-tight container with a piece of bread. That will keep them soft and delicious.

  • 1-1/4 cup white whole wheat flour
  • 1 cup brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. pumpkin pie spice
  • 1 tsp. nutmeg
  • 1 cup canned pumpkin puree
  • 1/4 cup nonfat buttermilk
  • 1/4 cup canola oil
  • 2 large eggs, beaten
  • 2 tsp vanilla extract
  • 1 cup dark chocolate chips, such as Ghiradelli 60% cacao chips

Preheat oven to 375 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Set aside.

Combine flour, baking powder, baking soda, salt and spices in a large bowl. Add pumpkin puree, buttermilk, oil, eggs and vanilla extract to dry ingredients. Mix well. Fold in chocolate chips.

Spread into prepared pan and bake on center rack of oven for 30-40 minutes.

Makes 24 brownies.

Per brownie: 123 calories, 5 g fat, 18 mg cholesterol, 97 mg sodium, 19 mg carbohydrates, 1 g fiber, 2 g protein, 32% Vitamin A, 1% Vitamin C, 5% calcium, 5% iron.