I have kids that will eat almost anything, within reason. We love pumpkin and I found the best pumpkin brownie recipe! Since we grew 2 pumkins in our garden and had then to decorate our porch it is time to cook those babies up!
You will need:
- 1/2 cup organic pumpkin puree NOT pumpkin pie filling
- 1/2 cup plus 1 tablespoon organic agave nectar, you can substitute a little less than 2/3 cup sugar
- 1 teaspoon plus an additional 1/2 teaspoon vanilla extract
- 3 tablespoons safflower oil, you can substitute vegetable oil
- 2 tablespoons almond milk or skim milk
- 1/4 cup Hersey's cocoa powder
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon plus 1/16 teaspoon salt
- 1/2 cup chocolate chips
- OPTIONAL: add a pinch of pumpkin pie spice for some extra flavor
- Preheat the oven to 330 degrees and spray an 8x8 pan with nonstick cook spray.
In a large mixing bowl combine pumpkin puree, agave nectar, vanilla, safflower oil, and almond milk. Be sure to completely mix ingredients together.
In a separate mixing bowl mix together cocoa powder, whole wheat flour, baking powder, and salt. Again completely mix all ingredients.
Carefully add wet ingredients into dry ingredients. Thoroughly combine the wet and dry ingredients.
Once all the ingredients are combined toss in the chocolate chips and fold them into the batter.
Finally pour the batter into the greased 8x8 pan. Bake for 25 minutes at 330 degrees. The brownies may not look completely done after 25 minutes but I promise they are. The edges should harden and pull away slightly from the pan when they are done.
Allow the brownies to completely cool before cutting and serving. I allowed mine to cool and harden overnight before I cut them. Depending on how you cut them I got 15 medium sized brownies.
We have had these for breakfast, with some cocoa. So yummy! Or you could always have some oatmeal with pumpkin pie spice! Thats really good too.
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