Pumpkin Brownies

Collegiate Culinaire: Chocolate Pumpkin Pie Brownies

Some call it bland, but I LOVE pumpkin! I’ve been seeing these pumpkin-substitute recipes everywhere lately—where you substitute wet ingredients, like oil and butter, with pumpkin puree. I had to try Chocolate-Covered Katie’s. 

My thoughts? Pretty darn tasty! But again, I love pumpkin, so these don’t taste bland to me. They’re definitely worth a try, especially if you like the nutrient punch pumpkin packs, plus a nice, filling whole-grain dessert. Does it get any better?

Oh, yes. Add dark chocolate chips…

  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup ww pastry flour (or white, spelt, or even oat flour)
  • 1/4 tsp baking powder
  • 1/4 tsp plus 1/16 tsp salt
  • 2/3c sugar or xylitol (or 1/2c maple syrup or agave: it’ll be a bit less cakey with liquid sweetener)
  • 1 packet NuNaturals stevia (or 1/32tsp uncut stevia), or 1 more tbsp agave or sugar
  • 1/2 cup canned pumpkin (or pureed pumpkin or sweet potato)
  • 3 tbsp oil (You can omit, but be warned: the brownies will be gummy)
  • 2 tbsp milk of choice
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup chocolate chips

Combine dry ingredients, and mix very well. Combine wet ingredients, then mix into dry. Pour into a greased pan (it will fill up half an 8×8). Cook for about 23 minutes at 330 F. I’m not sure why this is the case, but these brownies seem to taste ten times sweeter if you don’t eat them for at least an hour after they come out of the oven!

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2 thoughts on “Pumpkin Brownies

  1. Pingback: Dark-Chocolate Pumpkin Muffin for One | Collegiate Culinaire

  2. Pingback: Chocolate Zucchini Cakes | Collegiate Culinaire

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