Thursday, October 17, 2013

Pumpkin Brownies from Scratch


4 eggs
1 1/4 c. sugar
1 c. pumpkin puree
2 Tbs.canola oil
1 1/2 tsp. vanilla
1 c. unsweetened cocoa powder
1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. salt

Preheat the oven to 325 degrees. Line an 8 inch pan with tinfoil and spray with non stick cooking spray. Set aside. Place the eggs and sugar in a food processor or electric mixer. Slowly add the remaining ingredients, mixing between add-ins until you reach a smooth consistency. Pour the batter into the prepared pan and bake for 40-45 minutes. Cool in the pan for 10 minutes, then pull the brownies out using the tinfoil and let cool fully on a wire rack.

Makes 16 brownies, 3 WW points per slice. Also great served with  Pumpkin Cream Cheese Frosting, located at the bottom of the recipe.

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