We had left over Chili today... his had meat in it, mine was Vegan chili I made... and we had to have something sweet tonight, so I logged onto Whole Foods site and found this wonderful recipe. I had made Terry a pumpkin pie two days ago and split it between him and friends. He finished it off and was thinking of making another until I found this recipe.
They are very moist and perfect for our cooler fall weather. Terry says they are perfect to match up to his chili and is already on this third one.
Pumpkin Chocolate Brownies
from Whole Foods
Serves 12
For health and strength and daily Bread, We give you thanks, O Lord.
They are very moist and perfect for our cooler fall weather. Terry says they are perfect to match up to his chili and is already on this third one.
Pumpkin Chocolate Brownies
from Whole Foods
Chocolate cake gets a fall update with pumpkin and warm spices.
Ingredients
1/4 cup canola oil, plus more for greasing
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Method
Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.
In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.
In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.
Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.
Nutrition
Per serving (1 piece/79g-wt.): 180 calories (50
from fat), 6g total fat, 0.5g saturated fat, 35mg cholesterol, 160mg
sodium, 29g total carbohydrate (3g dietary fiber, 18g sugar), 3g protein
For health and strength and daily Bread, We give you thanks, O Lord.
Check in tomorrow for another tasty treat.
Stacey Beth and Laurie
"And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –
No comments:
Post a Comment