For a couple of years, I've been on the lookout for good non-box/mix brownies. Here is my own recipe I created by tweaking other recipes and swapping out the oil for pumpkin. The brownies are a little hard to cut, but I love them! If you heat the cocoa powder (usually with water) before adding, it's supposed to let the cocoa "bloom". That's why I decided to heat the pumpkin. Next time I'm going to add amaretto.
Pumpkin Chocolate Chip Brownies
1 c. canned pumpkin puree
1 t. instant espresso
2/3 c. unsweetened cocoa powder
2 eggs
2 c. sugar
1 c. flour
1/2 t. salt
1/2 t. baking powder
1 t. vanilla
1 t. cinnamon
1 c. chocolate chips
Heat pumpkin in the microwave (3 minutes maybe) in a medium bowl. Add instant espresso and cocoa powder to the pumpkin and mix well and set aside. Mix sugar, flour, salt, baking powder and cinnamon together in a larger bowl. Add eggs and vanilla. Gradually add pumpkin mixture and then chocolate chips. Bake at 350 degrees for 20 to 25 minutes.
1 comment:
why do you have to heat the pumpkin?
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