Sunday, November 25, 2012

Pumpkin Chocolate Chip Brownies

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:

Melanie-Pearl said...

why do you have to heat the pumpkin?