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
What you’ll need:
-1/2 cup canned pumpkin
-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
1. Preheat the oven to 350˚F. Line a 7×11 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.