Pumpkin Brownies
"Think again if you thought brownies couldn't be healthy as well as delicious!"
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr
- Ingredients:
- 14
- Yields:
-
24 Bars
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
- Preheat oven to 375°F.
- Coat a 13x9x2-inch baking pan with vegetable spray.
- Combine all ingredients and beat well.
- Pour into prepared pan and bake for 30 to 40 minutes.
- Cool on a wire rack; cut into bars.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I absolutely LOVED this recipe!!! Rich, moist and flavorful... When you finished one of these "brownies", you just had to eye the pan and ask yourself... Should I eat just ONE more??? In one word... deeeeelicious! Thanks for posting !!! PS But I have to ask.... How did a chef called Bugstomper come up with the name??? =) Curious Barb -
Nice spicy taste. I agree that it's not exactly what one would expect from a brownie. It's more like gingerbread. The amount of batter didn't look like much for a 9x13 pan, so I wound up baking it in a 9-inch square pan, still for 30 minutes. It came out fine, with a soft, cakey texture. I also used regular flour, as I didn't have any whole wheat.
-
This was superb! If you're looking for snacks that are on the healthier side, this one fits the bill. If you're looking for a traditional brownie though, you may be disappointed cause I found it more cakey than the fudgey brownies I imagine! I didn't have any nutmeg, so I substituted pumpkin pie spice and omitted the nuts cause no one here is fond of them and it was magnificent with a glob of ultra low-fat cool whip. Thanks Bugs! -
More of a spice cake than a brownie, in our opinion. The pumpkin flavor isn't very pronounced. We all love spice cake though, so we did like them. They'd probably be even better with a thin layer of cream cheese icing. -
Not was I was expecting. The flavor was nice, but they were dry. I love that fact this recipe uses whole wheat flour and calls for very little oil. If I make these again, I will reduce the oven temp and add a tad more buttermilk. Thanks for posting.
see 10 more reviews
Tweaks
-
Made these on Thanksgiving and used brown sugar splenda so we would have a sugar free dessert and they turned out really well. They had a great pumpkiny / spicy flavor. Used applesauce instead of the oil. Also took Jo Ann's suggestion and made then in a 8x8 pan. Ended up cooking them for almost an hour to get the center to be completely cooked, but the extra cooking time didn't seem to dry them out any. The only resemblence to a brownie though was the square shape. More like a cake or bar. Great dessert!
RECIPE SUBMITTED BY
Bugstomper
Oxford, Arkansas
We recently moved to north central Arkansas, in the beautiful Ozark Mountains.We are organic gardeners and have a large garden planned. I love to read and collect cookbooks,and enjoy getting gourmet recipes from the internet. I love cooking different foods. There is just the 2 of us, 3 dogs a spoiled cat and a box turtle.We are also a foster home for 2 beautiful "ladies"...donkeys. We spent most of our married life as RVers and have been to the lower 48 plus Alaska. Loved meeting so many people and seeing so much of our beautiful country.But it's now time to sit and enjoy!
