Pumpkin Brownies Simple Low Fat Recipes

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
• In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
• Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
• Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
• Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

PUMPKIN BROWNIES SIMPLE & LOW-FAT

Steps:

• Whisk the pumpkin, eggs, and sugar in a bowl together.
• Whisk in the flour, baking powder, cocoa, salt, and spice until the batter is smooth and there are no more lumps.
• Beat in the chocolate chips.
• Grease a 8x8 pan with cooking spray or oil. Pour the batter in and smooth it out on top, then bake at 350F for 25 minutes. Makes 12 smallish brownies but I totes ate the whole pan for dinner. Hehe. Since they're mostly pumpkin, I didn't feel guilty. :).

FUDGY LOW-FAT BROWNIES

Steps:

• Preheat oven to 350°F.
• Spray an 8 inch square baking dish with nonstick cooking spray.
• Dust with cocoa, shaking out excess.
• In a small saucepan, melt margarine on low heat.
• Remove from heat and stir in cocoa, sugar, egg, applesauce and vanilla, beating until smooth.
• Gently stir in flour, baking soda and salt until well combined.
• Pour into prepared pan and bake 25 to 30 minutes or until set.
• Cool completely and cut in 16 squares with hot wet knife.
• Store in the refrigerator.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

PUMPKIN BROWNIES

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.