Tuesday, October 14, 2008

Double Pumpkin Brownies

These are tasty AND pretty! Whee! Abby adored having a chocolate treat (she takes after her mommy) - and each one is full of vitamin A!

Double Pumpkin Brownies
Prep time: 10-15 minutes
Bake time: 25-30 minutes

3/4 cup + 1 Tbsp all-purpose flour
3 Tbsp unsweetened cocoa powder
1 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/4 tsp ground cloves
2 egg whites
1 cup canned pumpkin
4 Tbsp canola oil

Preheat the oven to 350F; line an 8x8" baking pan with aluminum foil.

In one bowl, combine 1/2 cup flour, 1/2 cup brown sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, 3/4 tsp cinnamon, 1/8 tsp of salt, and 1/4 tsp ground cloves.

In a separate bowl, combine 1/4 cup + 1 Tbsp flour, 1/2 cup brown sugar, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp cinnamon, and 1/8 tsp salt.

In a small bowl, whisk together 1 egg white, 1/2 cup of pumpkin, and 2 Tbsp canola oil. Add the wet mixture to one of the bowls; stir to combine.

Then, whisk together the other egg white, 1/2 cup of pumpkin, and 2 Tbsp canola oil. Add the wet mixture to the other bowl; stir to combine.

Spread the pumpkin batter across the bottom of the pan. Carefully spoon the chocolate-pumpkin batter on top of the pumpkin batter, and gently smooth it across with a spoon, completely covering the bottom layer.

Bake for 25-30 minutes, until the edges are starting to crack and the center is set. I baked for 25 minutes, and the center squares were a bit on the fudgy side; I probably should have kept them in a bit longer. Let cool completely before cutting.

3 comments:

Andrew Abraham said...

Great idea for Halloween...I found you site looking for brownie recipes to compare a brownie recipe that was on recipebuddys.com.... Please advise if you can assist... I would like an opinion on the recipe...thank you in advance...

kim said...

so you think I can substitute sqush puree instead of pumpkin?

Kara said...

I don't see why not - though homemade squash puree may be a tad more wet than canned pumpkin, which is fairly solid. In that case, you may need to add a tiny bit more flour (or just have extra-moist bars!)