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Steps:
- Preheat oven to 350° F. Grease 13 x 9-inch baking pan.
- Combine granulated sugar, butter, pumpkin and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan.
- Bake for 16 to 18 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars. Store in airtight container.
DUTCH COCOA & PUMPKIN BROWNIES (CAKE-LIKE)
I've got 10 pounds of pureed pumpkin in the freezer so I've been experimenting with pumpkin recipes. This is an original recipe for pumpkin brownies that I created while testing out my new gadget, the Perfect Brownie Pan. :) We prefer a fudgier brownie so I'll continue to play with this recipe until I get a fudgy version to post as well, but for now, here is a slightly chewy but more cake-like brownie. The fudgy frosting, while not necessary for flavor, made up for the cake-like brownie & ultimately, everyone loved the combination. Enjoy!
Provided by Tinkerbell
Categories Dessert
Time 50m
Yield 18 Brownies
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- Use non-stick cooking spray to coat the sides & bottom of a 13x9x2 inch baking pan (this recipe was tested with the Perfect Brownie Pan).
- In large bowl, stir together sugars, cocoa, flour, baking powder, salt and pumpkin pie spice. Set aside.
- In small bowl stir together pumpkin puree, melted butter, eggs and vanilla.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it.
- Stir until combined. (It'll feel like a lot of stirring and look like too much dry ingredients but it'll come together into a thick batter.).
- Spread the batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out slightly sticky, but not wet.
- Cool in pan on a wire rack.
- For Frosting:.
- In small bowl beat together melted butter, cocoa, corn syrup and vanilla.
- Add powdered sugar and one teaspoon of the hot water.
- Beat until smooth and until desired consistency is reached, adding the rest of the hot water as needed.
- Spread onto cooled brownies.
Nutrition Facts : Calories 230.4, Fat 5.3, SaturatedFat 3.1, Cholesterol 33.7, Sodium 126.4, Carbohydrate 45, Fiber 2.3, Sugar 30.1, Protein 3.4
COCOA CAKE BROWNIES
These fudgy brownies are delicious. People say that the moist treats have a texture somewhere between chewy and cake-like brownies. We like to break them into pieces and create a trifle with chocolate pudding, toffee chips and whipped topping.-Helen Turner, Upland, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.
Nutrition Facts : Calories 109 calories, Fat 7g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 123mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
PUMPKIN BROWNIES
The recipe is from Nestle (I'm not taking credit for it) and it was sooo good that I had to post it here for safe-keeping. It originally called for vegetable oil which I subbed with applesauce as I do with all my baked goods to cut calories and I tweaked a few other things. This is perfect to make when you have only a little bit of pumpkin left! A little goes a long way for this recipe. NOTE: I just modified this recipe because I made it again, and used 1 oz Baker's bittersweet choclate instead of cocoa powder. Came out so much better! Sweeter and creamier. I think adding 1 tbsp milk or cream will give it a nice lustre too.
Provided by the80srule
Categories Dessert
Time 45m
Yield 16 brownies, 16 serving(s)
Number Of Ingredients 13
Steps:
- Grease a square 8x8 pan with cooking spray.
- Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
- Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
- Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely.
- Add the spices and fully blend them inches.
- Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
- Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.
Nutrition Facts : Calories 72.3, Fat 1.5, SaturatedFat 0.7, Cholesterol 11.6, Sodium 72.8, Carbohydrate 13.6, Fiber 0.5, Sugar 6.5, Protein 1.9
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