A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pumpkin Chocolate Brownies
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Pumpkin chocolate brownies taste like fall. This recipe combines two classic flavors that are popular during this time of year and pair well together.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2/3 cup firmly packed brown sugar
1/2 cup pure pumpkin puree
1 egg
2 egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup semi-sweet mini chocolate chips
directions
Preheat the oven to 350 degrees F. Grease a 9x9 baking dish.
Combine the brown sugar, pumpkin, egg, egg whites, and vegetable oil in a large mixing bowl. Beat on medium speed with an electric mixer until blended.
With the mixer running on low speed, slowly add the flour, baking powder, cocoa powder, cinnamon, allspice, salt, and nutmeg. Mix until the brownie batter is smooth, scraping down the sides of the bowl as needed.
Stir in the chocolate chips with a spoon.
Transfer the batter to the greased baking dish. Place in the oven and bake at 350 degrees F for 15-20 minutes or until a toothpick inserted in the center of the brownies comes out clean.
Let the brownies cool in the pan on a rack before cutting into squares. Store the brownies in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
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