Made with pumpkin, which is one of the world’s best natural fat substitutes.
Preheat oven to 350ºF. Spray a 9″ round or 8×8″ square baking dish with baking spray.
In a large bowl, whisk together pumpkin, oil, cocoa powder and sugar. Add eggs, spice and vanilla and whisk until just mixed. Add the flour a little at a time, and mix until combined (do not over-mix).
Spread batter evenly into the baking dish. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean (almost clean will do as well for fudgier texture). Remove pan from oven and set on a rack. Allow to cool for 5 minutes. Sprinkle with additional pumpkin pie spice if desired prior to cutting into 8 or 9 equal-sized pieces and serving.
Nutrition info per 1 brownie: 146 calories, 3.5 g fat, 3.5 g protein, 26 g carbohydrates, 2.5 g fiber
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Very chocolatey! They turned out fluffier than my usual brownies, but definitely tasty. I used Hershey’s Special Dark cocoa powder and any pumpkin flavor was masked by the chocolate, which is not a bad thing. I’d classify this as a yummy lower-calorie alternative to traditional brownies. Thanks for sharing!
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