Chocolate Chip Pumpkin Brownie

25 May 2013

Chocolate Chip Pumpkin Brownie



Just when I thought summer was here...

So yesterday was crazy hot. How hot was it? Well, while my boyfriend was driving me around (that's what happens when I still don't have a license. I just get chauffeured places by my friends) his car broke down. So what did we do? We had to wait at the side of the road until someone would help us out.

On the plus side, I got pretty tanned waiting out there. Unfortunately, my boyfriend wasn't so lucky. If you were to hold a picture of a tomato beside his head, I don't think I would be able to tell them apart.




Now fast forward to today. I look out the window, and it's cloudy. Grey. Cold.

Where is the sunshine?? Come back!




So in honor of this gloomy day, I will pay another tribute to good ol' fall. Which, by extension, is a tribute to pumpkins.

Ever since I made the mini chocolate pumpkin tarts, the combination of pumpkin and chocolate has haunted my dreams, and my day dreams. Now, it doesn't need to. Making this has eased my mind, and made me an all around happy person today. Pumpkin just does that for me I guess.





Chocolate Chip Pumpkin Brownie
printable recipe


What you'll need:

-1/2 cup canned pumpkin
-1 egg
-2 egg whites
-1 teaspoon canola oil
-1/2 cup all-purpose flour
-1/2 cup whole wheat flour
-1 teaspoon baking powder
-1 teaspoon unsweetened cocoa powder
-1/2 teaspoon ground cinnamon
-1/2 teaspoon ground all-spice
-1/4 teaspoon ground nutmeg
-1/4 teaspoon salt
-2/3 cup brown sugar, packed
-1/2 cup chocolate chips


Directions:

    1.   Preheat the oven to 350˚F. Line a 7x11 inch pan with parchment paper.
    2.   In a medium bowl, beat together the pumpkin, egg, egg whites and oil until smooth.
    3.   In a separate bowl, mix together the flour, baking powder, cocoa powder, cinnamon, all-spice, nutmeg, salt and brown sugar. Add the the wet ingredients, and mix until fully incorporated. Fold in the chocolate chips.
    4.   Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Cool completely before cutting.




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17 comments:

  1. Wow, this is a very creative recipe and it looks delicious!
    Never had pumpkin brownie but for sure I'll try it ASAP.

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  2. A bit like a weather here not the cold part though :P I bet you've got loads of canned pumpkin in your pantry :D Your brownies look delicious , haven't tried that combo yet but I'm sure it tastes great !

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  3. Yea, pumpkin all-year round! Something I think you have seen I am all for;)

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  4. Haha I really need to make a pumpkin dessert, maybe I should start with this :D
    Looks delicious!

    Cheers
    CCU

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  5. Looks fabulous! Will try soon?
    Please tell any replacement for egg...

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  6. Ooo these sound great! I wish i could get canned pumpkin!

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  7. I love anything pumpkin and I don't care what time of year it is....fabulous recipe!

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  8. I was just thinking of brownies yesterday, and here it is! Looks yummy! Pumpkin is a wonderful ingredient to use for bakes, I love it! Weather here is crazily hot, temp is 34C right now! Planning to bake a bread, but am avoiding the oven today! :)

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  9. Great brownies! They could cheer me up in any weather :)

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  10. So colourful and refreshing..Nice pics :)
    www.merrytummy.blogspot.com

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  11. I'm also a lobster when it comes to the sun. Sounds like your boyfriend and I have a lot in common.

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  12. As long as it's cold out, you might as well cook with pumpkin! Love these!

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  13. We won't have dark and gloomy around here for months, but that doesn't mean I wouldn't love one of those bars. Yum.

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  14. Hi Cathleen, your brownies look awesome. Great combination too, it sure taste good with hot coffee.

    Best regards.

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  15. This looks amazing! I love using pumpkins in baking but I've never tried a pumpkin brownie - what a great combination! Thanks for the recipe Cathleen, will have to try it out soon :)

    Kelly - LifemadeSweeter.com

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