Fall is here and you know what that means- PUMPKIN RECIPES!! Everyone loves the classic pumpkin pie and pumpkin bread, but that's hardly all that pumpkin is good for. More adventurous than typical pumpkin desserts, these brownies are deliciously decadent and will most definitely put you and your family in the fall spirit.
This week's recipe: Whole Wheat Pumpkin Brownies
Why we like it:
This recipe uses whole wheat flour which contains more fiber, protein, vitamins, and minerals than ordinary white flour. Additionally, pumpkin is rich in healthful antioxidants and vitamins and is also a good source of fiber. Still, while these brownies may be better for you than most, they are no less indulgent, and the addition of semi-sweet chocolate chips makes them ultra fudgy.
1/4 cup canola oil
1 cup whole wheat flour
1/3 cup unsweetened cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 (15 ounce) can of pure pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F. Spray a 13x9x2 inch baking dish with cooking spray, and it set aside.
In a large bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla.
Whisk flour mixture into pumpkin mixture until well combined.
Stir in the chocolate chips. Pour the completed batter into the prepared pan.
Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. Let the brownies cool completely before cutting them into squares.