Pumpkin Pie Brownie |
Pumpkin Fudge Brownie |
When I roasted the two small sugar pumpkins the other afternoon, I had no idea how much pumpkin puree I would end up with. I know I could have frozen some, or sauteed it in a pan with olive oil, salt and pepper and eaten it, but of course I felt the urge to keep baking until it was gone. So this afternoon I decided to whip up another batch of pumpkin pie brownies, amending the recipe slightly, and a batch of deliciously moist dark chocolate brownies using pumpkin as well. Both recipes use all organic whole wheat pastry flour, organic canola oil, organic eggs, and healthful spices. I cut down the sugar in the pumpkin pie brownies because I always thought they were a bit too sweet and used more healthful agave and coconut nectars in the chocolate brownies, as well as antioxidant rich dark cocoa powder. I baked them at the same time and they made the house smell incredible. Only trouble is deciding which one to eat first!!
Pumpkin Pie Brownies
1 can (15
oz., 1 3/4 C.) pumpkin
2/3 C. organic
white sugar
wet and dry ingredients |
1/3 C. organic
brown sugar
2 organic eggs
2/3 C. organic
canola oil
2 tsp.
vanilla extract
1 1/3 C. organic
whole wheat pastry flour
2 tsp. ground
cinnamon
1 tsp. ground
nutmeg
1/2 tsp. ground
ginger
1/2 tsp. ground
cloves
1/2 tsp.
salt
Combine the pumpkin, sugars,
eggs, oil and vanilla in a bowl. Mix
until blended together. In a separate
bowl, sift together the flour, cinnamon, nutmeg, ginger, cloves and salt, and
slowly add to the wet mixture. Pour into a 9 x 13-inch pan and bake at 350F for
about 40 minutes. Let cool.
Note: For mini muffins, bake 25 minutes. For regular muffins, bake 35-40 minutes.
**Can add in ½ C. each of
pecans or walnuts, dried cranberries and white chocolate chips.
mini versions made for a classroom Halloween party (with green apple organic gummy stems) |
two recipes worth of the brownies made all this! |
shaped like a cake! |
Super
Healthy Fudge Brownies
(Pumpkin Fudge Brownies)
1 can (15
oz., 1 3/4 C.) pumpkin
wet and dry ingredients |
1/2 C. organic
agave nectar
1/2 C. organic
coconut nectar
2/3 C. organic
canola oil
4 oz.
melted dark chocolate
2 tsp.
vanilla extract
2 organic
eggs
3/4 C.
organic whole wheat pastry flour
2 T. ground
flax seed
1 T. wheat germ
1 T. wheat germ
3/4 C. dark
cocoa powder
1 tsp. ground
cinnamon
1/2 tsp.
salt
Combine the pumpkin, agave
nectar, coconut nectar, canola oil, melted dark chocolate and vanilla in a
bowl. Add in the eggs and mix until
blended together. In a separate bowl,
sift together the flour, flax seed, wheat germ, cocoa powder, cinnamon and salt and slowly
add to the wet mixture. Pour into a 9 x 13-inch pan, spread evenly as the
batter may be a bit thick, and bake at 350F for about 30 minutes. Let cool.
before baking |
after baking |
Chocolate for me.
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