Light Fudgy Pumpkin Brownies
- 1/2 cups Canned Pumpkin Puree
- 1 Tablespoon Olive Oil
- 1/2 cups High Quality Unsweetened Cocoa Powder
- 3/4 cups Sugar
- 2 whole Eggs
- 1/4 teaspoons Pumpkin Pie Spice Plus More For Garnish If Desired
- 1 teaspoon Pure Vanilla Extract
- 1/2 cups All-purpose Flour
- Preheat oven to 350u0b0F. Spray a 9" round or 8x8" square baking dish with baking spray.
- In a large bowl, whisk together pumpkin, oil, cocoa powder and sugar. Add eggs, spice and vanilla and whisk until just mixed. Add the flour a little at a time, and mix until combined (do not over-mix).
- Spread batter evenly into the baking dish. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean (almost clean will do as well for fudgier texture). Remove pan from oven and set on a rack. Allow to cool for 5 minutes. Sprinkle with additional pumpkin pie spice if desired prior to cutting into 8 or 9 equal-sized pieces and serving.
- Nutrition info per 1 brownie: 146 calories, 3.5 g fat, 3.5 g protein, 26 g carbohydrates, 2.5 g fiber
olive oil, cocoa, sugar, eggs, pie spice, vanilla, allpurpose
Taken from tastykitchen.com/recipes/desserts/light-fudgy-pumpkin-brownies/ (may not work)