Monday, October 14, 2013
I love the time of year when you can replace the fat in just about anything with pumpkin and it's just as enjoyable.
I said just about anything. This is one of them:
Light Fudgey Pumpkin Brownies
1/2 cup pumpkin puree
1/2 cup high quality unsweetened cocoa powder
3/4 cup sugar
1 Tbsp vegetable oil
1/4 tsp pumpkin pie spice
1 tsp pure vanilla extract
1/2 cup all purpose flour
Preheat oven to 350 degrees. Spray a 9" round or 8x8" square baking dish with baking spray.
In a large bowl, whisk together pumpkin, oil, cocoa, and sugar. Add eggs, spice, and vanilla and whisk until just mixed. Add the flour, a little at a time, until combined (do not overmix).
Spread batter evenly in the baking dish. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean (almost clean will do as well for fudgier texture). Allow to cool for 5 minutes. Sprinkle with additional pumpkin pie spice if desired prior to cutting into 8 or 9 equal pieces and serving.
Nutrition Info per 1 brownie: 146 calories, 3.5 g fat, 3.5 g protein, 26 g carbohydrates, 2.5 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 3:30 AM