Estimated Times
Preparation Time: 15 mins
Cooking Time: 25 mins
Cooling Time: 20 mins cooling
Servings: 16
Ingredients
Nonstick cooking spray
1/2 cup
LIBBY'S® 100% Pure Pumpkin
1/3 cup
brown sugar blend (such as SPLENDA)
1
large egg
2
large egg whites
2 tablespoons
vegetable oil
1 cup
all-purpose flour
1 teaspoon
baking powder
1 teaspoon
NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground allspice
1/4 teaspoon
salt
1/4 teaspoon
ground nutmeg
1/3 cup
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
Directions
PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.
COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an 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 morsels. 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.
Nutritional Information
|
Calories: 100
|
Calories from Fat: 35
|
Total Fat: 3.5 g
|
|
Saturated Fat: 1 g
|
Cholesterol: 15 mg
|
Sodium: 75 mg
|
|
Carbohydrates: 14 g
|
Dietary Fiber: 1 g
|
Sugars: 7 g
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|
Protein: 2 g
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VIEW DETAILED NUTRITION INFORMATION
Erin N. from New Hyde Park, NY
03/25/10
Rated:
not a brownie!
I can understand calling this a brownie to make it more appealing then yet-another-pumpkin bread/cake. However, my ooey-gooey-chewy craving was not cured at all with this! It wasnt totally terrible, but not a notable cake or quick bread recipe and certainly not a brownie
b k. from ,
02/10/10
Rated:
Question is how to make it better
Because I'd read reviews saying this was more a cake than a brownie, I wasn't disappointed. It's tasty, but it can be better. Next time I'll use less baking powder, for sure. The wet:dry ingredients ratio needs to be tipped more to the "wet" side, but I'm not sure how I'll do that. The goal is to make it denser & more moist.
Tricia S. from Raleigh, NC
11/25/09
Rated:
Strange
These were not really like a brownie at all. They were more like pumpkin bread but not as moist. There also seemed to be not enough sugar to really be a "brownie" type dessert and the Splenda left a strange aftertaste. They may be alright as a snack cake but as a brownie, yuck!
Patty B. from New Albany, IN
11/17/09
Rated:
Question
Would it be ok
to use regular brown sugar instead of the blend?
EDITOR'S COMMENT: Yes, you can use regular brown sugar instead of the blend, but you will need to double the amount of brown sugar. So instead of 1/3 cup of the blend, you will use 2/3 cup brown sugar.
Kayla H. from Leavenworth, KS
11/14/09
Rated:
Yummy Pumpkin Brownies
These are definetly crowd pleasers. They are so moist and the mini chips give them just the right amount of chocolate!