12 Days of Pumpkin: Day 1 Pumpkin Brownies

The wonderful thing about cooking with pumpkin is that I can say I’m cooking with fruit.  Yes, for those of you who didn’t know, pumpkin is considered a fruit and not a vegetable.  I won’t get into the biological reason why (mainly because my brain doesn’t think that way anymore) but you can check out any facts you want to know about pumpkins here.  Over the next 12 days I’m going to share with you some pumpkin recipes that are easy to make and taste great.  If you have my love for pumpkin, you won’t be disappointed with these Pumpkin Brownies!

I found this recipe in blogland at Small Home Big Start and immediately decided to make them.  What I like most about this recipe is that you can actually taste the pumpkin in the brownies.  With so many pumpkin recipes I’ve tried, pumpkin just isn’t the star of the show.  Not the case with this one.  By limiting the amount of chocolate chips that are added to the recipe (because most of the time I consider it blasphemous if there isn’t at least a cup of chocolate chips) there is enough chocolate to satisfy your cravings but not so much as to over power the pumpkin.

Pumpkin Brownies

1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt
2/3 cup light brown sugar, packed
1/2 cup canned pumpkin
1 large egg
2 egg whites
1 tbsp canola or vegetable oil
1/4 – 1/2 cup semisweet chocolate chips (depending on how much chocolate you want)

Directions

1. Preheat the oven to 350°.  Line a 11″ x 7″ (or similar overall dimensions) pan with parchment paper (I’m anxious to try the next foil/parchment combo that is out!).
2. Combine the pumpkin, eggs and oil in a large bowl until smooth.  Set aside.
3. In a medium bowl, combine the  flour, baking powder, spices, salt and brown sugar with a whisk.  Add to the pumpkin mixture and mix well.  Stir in the chocolate chips.
4. Pour into your pan and spread evenly.  Bake for 15-20 minutes or until you can stick a tooth in the center of the pan and it comes out clean.  Cool completely in the pan on a wire rack before cutting or, do what I did and just dig your fork into it.  After all, you won’t want to share!