I saw a recipe for chocolate chip pumpkin brownies while procrastinating on Pinterest and I had to make them immediately! They're a super light, low-fat dessert. There's absolutely no butter and only 1 tablespoon of olive oil in the whole recipe.
Another plus about these brownies is you can make them with gluten-free flour. My mom and I have been researching the rave on gluten-free diets, and lately we have been experimenting with it by cutting out or substitution certain ingredients. My mom, sister, and I all find gluten-free foods are much easier on our digestion systems.
I made these browning the first night with regular all-purpose flour and they were great, and tonight I made them with gluten-free rice flour and they were just as good! Actually, I found them to be a bit more moist and gooier! This recipe is inspired by Pennies on a Platter, but I added a few ingredients, and made some ingredient changes.
Pumpkin Patch Brownies
Ingredients:
Heaping 1/2 cup of pumpkin puree
1 whole egg
2 egg whites
1 tbsp. olive oil
1 tbsp. vanilla extract
1 cup rice flour (or all-purpose flour)
1 tsp. baking powder
1 tsp. dark chocolate unsweetened cocoa powder
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2/3 cup brown sugar
1/4 cup mini chocolate chips
1/4 cup cinnamon chips
Directions:
1. Preheat oven to 350.2. Spray 9 inch round cake pan.
3. In a large bowl, combine pumpkin puree, eggs, vanilla, and oil with a spoon until smooth. Set aside.
4. In a separate bowl, mix flour, baking powder, spices, salt, and brown sugar.
5. Add flour mixture to the wet ingredients and stir.
6. Add chocolate and cinnamon chips.
7. Pour batter into the pan and spread evenly.
8. Bake for 22 minutes. (They may seem too gooey, but take them out and let them sit in the pan and they will continue to cook. If you want a brownie that isn't this moist, bake longer.)
9. Place on a wire rack to cool.
10. Cut into pieces and serve.
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