With Thanksgiving coming up this weekend here in Canada, I wanted to share this fun and easy Pumpkin Brownie recipe that is perfect for taking along to get-togethers with friends and family. I recently took these to a friend’s house party, serving them on a heaping platter along with my favorite Ooey Gooey Brownies. The whole plate was gone in no time!
These brownies are a little more cake-like than fudgy like the other brownies, but its the spicy smell that was drawing people in. These delicious treats are also low in fat, sugar and calories, making them a nice break from the more indulgent treats we’ll all be getting into this weekend.
What you’ll need:
- 1 cup flour
- 1 tsp baking powder
- 1 tsp unsweetened cocoa powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2/3 cup brown sugar, packed
- 1/2 cup canned pumpkin or homemade pumpkin puree
- 1 whole egg
- 2 egg whites
- 1 tbsp canola oil
- 1/2 cup semisweet chocolate chips
Preheat oven to 350°F. Line a 11″x7″x1-1/2″ baking pan with parchment paper or spray with cooking oil.
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool brownies until they reach room temperature and then cut with a plastic knife into 24 brownies.
I really wish I still had some more of these to devour right now! I am craving some spicy pumpkin and chocolate. I’ll definitely have to make another batch before the end of the Thanksgiving weekend!