This fudgy brownie is a seasonal favorite with pumpkin added for flavor and to reduce fat.
Yield: 20 servings
Pumpkin adds a good dose of vitamin A and serves as a fat replacement in these fudgy brownies. A typical brownie recipe uses about ½ cup of butter. This one, just 1 tablespoon of canola oil!
- 2 ounces good quality unsweetened chocolate, chopped
- 1 Tbsp canola oil
- 2/3 cup canned pure pumpkin puree
- 3 large egg whites
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1/2 tsp cinnamon (optional)
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 2/3 cup white whole wheat flour (or 1/3 cup each whole wheat and all-purpose flour)
- Raw shelled unsalted pumpkin seeds (optional)
Preheat oven to 325°F. Line an 8-inch square baking pan with nonstick foil or regular foil coated with nonstick spray.
Put chocolate and oil in a medium microwave-safe bowl and microwave on medium until chocolate melts, about 1 1/2 minutes, stirring halfway through cooking time. Stir in pumpkin puree until smooth.
In a large bowl, with an electric mixer, beat egg whites, granulated and brown sugars on high until light and fluffy, about 2 minutes.
Add vanilla, cinnamon (if using) and salt and beat until blended.
Add pumpkin mixture and beat on low until blended. Stir in cocoa and then flour until blended.
Scrape batter into prepared pan; smooth top. Sprinkle with pumpkin seeds, if desired.
Bake 25 minutes or until a pick inserted in center comes out clean. (A few moist crumbs are OK).
Let cool completely on a wire rack. Lift by foil ends onto cutting board and cut into 20 brownies..
Recipe and photo created by Terry Grieco Kenny for DietsInReview.com