Zutaten für Pumpkin Chocolate Chip Brownies
- Nonstick Cooking Spray
- Pumpkin Puree
- Splenda Brown Sugar Blend
- ¼ cup unsweetened applesauce
- 2 large eggs (you can use just egg whites for lower fat)
- Vegetable Oil
- All Purpose Flour
- Baking Powder
- ½ cup unsweetened cocoa powder
- Ground Cinnamon
- Ground Allspice
- ½ teaspoon salt
- Ground Nutmeg
- Miniature Semisweet Chocolate Chips
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Zubereitung von Pumpkin Chocolate Chip Brownies
- Preheat oven to 350°F (175°C).
- Grease and flour an 8x8 inch baking pan.
- In a large bowl, combine: 1 (15 ounce) can pumpkin puree, ¾ cup granulated sugar, ¼ cup brown sugar, 2 large eggs, ¼ cup unsweetened applesauce (egg substitute), ⅓ cup vegetable oil.
- Beat with an electric mixer on medium speed for 2 minutes until well combined.
- In a separate bowl, whisk together: 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ cup unsweetened cocoa powder, 1 teaspoon ground cinnamon, ½ teaspoon ground allspice, ½ teaspoon salt, ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, beating on low speed until just combined. Do not overmix.
- Stir in 1 ½ cups chocolate chips.
- Pour batter into the prepared pan and spread evenly.
- Bake for 23-30 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Let cool completely in the pan before cutting into 2-inch squares.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
15g
Fat
4g
Carbs
4g
