Recipe: Pumpkin Brownies

Pumpkin Brownies

What I Thought:
Great brownies and a wonderful way to use up the whole wheat flour I had sitting from another recipe. The brownies are not sweet at all. Maybe just a slight bit of sweetness for people sensitive to that kind of thing, but for me ~ a lover of all things sweet ~ they weren’t sweet at all. However, this type of snack is nice to have around when you need a break from the sweetness. Very moist and tasty.

Changes I Made:
I am not a big fan of nuts in recipes so I omitted the walnuts.

I did not have buttermilk, so I used ¼ cup milk and 2 tsp. lemon juice then let it sit for a few minute before adding it to the mixture.

I used 2 eggs. Not a fan of egg substitute unless I have it in the house for something else already.

Tips:
If you want to add a little sweet to this recipe, I highly recommend the cream cheese icing featured in the spiced pumpkin cupcakes recipe posted yesterday.

Yield: 24 bars           Units: US | Metric

Ingredients: 
1 cup pumpkin puree, canned or cooked
1 1/4 cups whole wheat flour
1 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1 teaspoon nutmeg
1/4 cup buttermilk
1/4 cup vegetable oil, such as canola
2 teaspoons vanilla extract
2 eggs, well beaten (further reduce fat & cholesterol by substituting 1 egg + 1 egg
   white, or 1/2 cup egg substitute)
1/2 cup walnuts, finely chopped

Directions:
1. Preheat oven to 375°F.
2. Coat a 13x9x2-inch baking pan with vegetable spray.
3. Combine all ingredients and beat well.
4. Pour into prepared pan and bake for 30 to 40 minutes.
5. Cool on a wire rack; cut into bars.

Original Link Found At:    Food.com