Pumpkin Chocolate Brownies
Brownies made out of pumpkin? A perfect holiday brownie.
- 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, Reviews, Nutrition
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.
What did you think? Share Your Review »
Thank you for reviewing this recipe.
Not sure about these
The pumpkin taste didn't pop in my mouth as there's not much of it. I was glad to have the taste of the chocolate chips! How much more pumpkin can be added? It's an ok dessert, but I won't add it to my favorites.
so good! i substituted brown sugar for white sugar and used half whole wheat flour. i agree, not really a brownie, but so good!
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
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.
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!
Serving Size: 1/16 of Recipe
Servings Per Recipe: 16
- Amount Per Serving
- Calories: 100
- Calories from Fat: 35
- Total Fat: 3.5g (6% of DV)
- Saturated Fat: 1g (6% of DV)
- Cholesterol: 15mg (4% of DV)
- Sodium: 75mg (3% of DV)
- Carbohydrates: 14g (5% of DV)
- Dietary Fiber: 1g (4% of DV)
- Sugars: 7g
- Protein: 2g
- Vitamin A: 20% of DV
- Vitamin C: 0% of DV
- Calcium: 2% of DV
- Iron: 2% of DV
*Percent Daily Values are based on a 2,000 calorie diet.