Pumpkin Brownies from scratch
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 112.8
- Total Fat: 3.0 g
- Cholesterol: 0.2 mg
- Sodium: 74.7 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.7 g
- Protein: 3.7 g
View full nutritional breakdown of Pumpkin Brownies from scratch calories by ingredient
Introduction
Although there are many recipes to make pumpkin brownies using cake or brownie mixes, I wanted to make something that was extra healthy and came up with this recipe. Although there are many recipes to make pumpkin brownies using cake or brownie mixes, I wanted to make something that was extra healthy and came up with this recipe.Number of Servings: 12
Ingredients
-
1 cup plain pumpkin or sweet potato puree
2 tbsp blackstrap molasses
2 tbsp honey
2 tbsp brown sugar (this part can be variable and depends on taste - I added the extra sugar after tasting the batter)
3/4 cup eggbeaters (or 3 eggs)
1 cup whole wheat pastry flour
1 tsp baking powder
1/4-1/3 cup cocoa powder
1/4 tsp salt
1 tsp rum or vanilla
1/2 tsp cinnamon*
1/4 tsp nutmeg*
1/2 tsp allspice*
1/3 cup chocolate chips (or half chocolate chips/half nuts or dried fruit)
unsweetened coconut flakes*
* optional
Beat everything together except the coconut until well-blended. As mentioned above, you can add extra sugar to taste especially if you don't use chocolate chips or use extra cocoa powder. Pour into a greased 8x8 inch pan, sprinkle with coconut and bake at 350 degrees for approximately 25 minutes. Do not overbake as this recipe is rather dry.
I am still working on this recipe and may add more honey or other liquid to compensate for the dryness. The baking estimate is quite rough as I actually baked it for more than 25 minutes (I didn't hear the timer go off). They still turned out quite good but rather dry.
Directions
Number of servings = 12
Number of Servings: 12
Recipe submitted by SparkPeople user NGSMART1.
Number of Servings: 12
Recipe submitted by SparkPeople user NGSMART1.