1/2t baking powder
... 3/4C melted butter
a heaping 1/4C cocoa powder
1/2C semi-sweet chocolate chips
1/2C libby's pumpkin in a can
can add 1/2C of nuts if you're into that ...i am not
PAM your 8x8 inch baking pan (I generally line nonstick foil that I barely spray so after it's cool, I just pull it out entirely on cutting board and then cut).
Dump flour, baking powder & salt together in a bowl.
In another bowl ...melt butter, then add sugar, vanilla, eggs. Then gradually add in flour mixture until all mixed in. Don't be an overmixer.
Divide the batter in half in two separate bowls.
In 1 bowl of batter, blend the cocoa powder & chocolate chips.
In the 2nd bowl of batter, stir in the pumpkin puree, your optional disgusting nuts, cinnamon, cloves
Spread chocolate batter into the bottom of the greased pan. Then put pumpkin batter.
Bake until the brownies begin to pull away from the sides of the pan and/OR toothpick inserted into the center comes out clean. 33-40 min. Cool in the pan completely, cut into squares, and store in fridge.
HELPFUL TIP: My oven tends to be a tad fast, so 33 min to finish was my oven. Absolutely love these
|Thank you for posting this recipe! I froze several tubs of fresh pumpkin puree back in the fall. I have used some for my pumpkin loaves, but I was wondering what else I could use it for.|
I start my holidays on Friday, so I'll get a batch or two of these brownies made.
I did freeze cubes of the puree for Howie when his stools are not great.
Works well, learned it here on the forum.
I will let you know how my brownies turn out.
|its NEVER too late in any season for pumpkin! I'm looking forward to trying this recipe!|
|Yum, might have to whip some up today; however what is the 3/4 cup melted ?? butter??|
Oh yeah, there it is in the instructions,
|oops! Thanks, I corrected it!|
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