Sensing a theme here? Fall = pumpkin. New baby in the house = not much real cooking going on. Grilled cheese, quesadillas, soup nights and EASY old favorite recipes are where it’s at now.
I found this on babble’s Family Kitchen. It’s a KEEPER. I actually had an acorn squash I’d found in the pantry that was still good that I cooked up and pureed to substitute in this recipe instead of opening a can of pumpkin. I added a tiny bit of red food coloring to the squash since yellow would’ve just looked weird with the brownies. Now it’s orange and tastes great. This makes one heavy duty pan of fabulous brownies.
1/2 cup (1 stick) butter
6 oz. semisweet chocolate, chopped, or 1 cup chocolate chips
4 large eggs
1 1/2 cups sugar
2 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup pumpkin puree
3 Tbsp. canola oil
1 tsp. cinnamon
1/4 tsp. ground nutmeg
Preheat the oven to 350F and spray a 9″x9″ cake pan with nonstick spray.
In a small saucepan, melt the butter over medium heat. Add the chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.
In a large bowl beat the eggs, sugar and vanilla for 3-4 minutes, until thick and pale yellow. Add the flour, baking powder and salt and beat just until combined.
Put about a third of the batter into another bowl and stir the pumpkin, oil, cinnamon and nutmeg into it. Stir the chocolate mixture into the remaining batter and spread a little more than half of it into the prepared pan. Top with the pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top. Swirl a knife through both to create a swirled effect.
Bake for 40 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies, each with 296 calories, 13 g fat and 1 g fiber (6.8 WW points).