Egg-Free Pumpkin Brownies
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 141.9
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 83.9 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 0.8 g
- Protein: 1.5 g
View full nutritional breakdown of Egg-Free Pumpkin Brownies calories by ingredient
Introduction
This is a variation on an egg-free brownie recipe I found on allrecipes.com. I made them for the first time today and will probably add more chocolate to the recipe next time I make it. Also, I recommend adding cinnamon to this recipe or sprinkling cinnamon on top before you eat one :) This is a variation on an egg-free brownie recipe I found on allrecipes.com. I made them for the first time today and will probably add more chocolate to the recipe next time I make it. Also, I recommend adding cinnamon to this recipe or sprinkling cinnamon on top before you eat one :)Number of Servings: 20
Ingredients
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1/3 cup Flour
1 cup Water
1/2 cup Pumpkin Puree
4 oz Dark Chocolate
1 cup Sugar
2/3 cup Agave Nectar
1 tsp Vanilla Extract
1.5 cups All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
Directions
Makes 20 brownies.
1. Preheat oven to 350 degrees F. Cover a 9x13 inch pan with parchment paper or grease it.
2. In a heavy saucepan combine the 1/3 cup of flour with 1 cup water. Cook over medium heat stirring constantly until thick, it takes around 1 - 2 minutes. Transfer mixture to a mixing bowl and set aside to cool.
3. Melt the chocolate in the microwave by heating at half power for 30 seconds. Stir and repeat as many times as necessary for chocolate to fully melt.
4. Beat the sugar, agave nectar, pumpkin, and vanilla into the cooled flour mixture. Add in the melted chocolate and mix until blended.
5. Combine the remaining flour with the baking powder and salt and mix into the chocolate mixture until just blended.
6. Spread the mixture into the prepared pan and bake in the oven until done, approximately 20 - 25 minutes.
7. Let cool before cutting into 20 brownies.
Number of Servings: 20
Recipe submitted by SparkPeople user ALLSHEDREAMS.
1. Preheat oven to 350 degrees F. Cover a 9x13 inch pan with parchment paper or grease it.
2. In a heavy saucepan combine the 1/3 cup of flour with 1 cup water. Cook over medium heat stirring constantly until thick, it takes around 1 - 2 minutes. Transfer mixture to a mixing bowl and set aside to cool.
3. Melt the chocolate in the microwave by heating at half power for 30 seconds. Stir and repeat as many times as necessary for chocolate to fully melt.
4. Beat the sugar, agave nectar, pumpkin, and vanilla into the cooled flour mixture. Add in the melted chocolate and mix until blended.
5. Combine the remaining flour with the baking powder and salt and mix into the chocolate mixture until just blended.
6. Spread the mixture into the prepared pan and bake in the oven until done, approximately 20 - 25 minutes.
7. Let cool before cutting into 20 brownies.
Number of Servings: 20
Recipe submitted by SparkPeople user ALLSHEDREAMS.
Member Ratings For This Recipe
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SHIMMYSHAKER
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KHOENICKE