Saturday, October 16, 2010

Hey pumpkin- you are going to turn into brownies!

While you are carving up that pumpkin and giving it goofy eyes and a monster grin, make a batch of brownies- because everyone needs more sugar around Halloween! Many ghouly thanks to Elena at the Kids Table for sharing the yummy!
Pumpkin Brownies
Makes 1 9x13 pan

1 1/2 cups whole wheat flour
1 cup sugar

2/3 cup unsweetened cocoa powder
4 tsp baking powder
1 tsp baking soda
1/2 tsp salt2 tsp vanilla
2 cups roasted and pureed pumpkin* (thin with a little water if necessary - consistency should be like applesauce)
1 cup chocolate chips

1. Preheat oven to 350 degrees. In a large mixing bowl, combine first six ingredients (flour through salt) and whis
k well. Add vanilla and squash and stir until just combined. Stir in chocolate chips.

2. Spray a 9x13 inch baking dish with nonstick spray. Transfer batter to baking dish and spread evenly. Bake until top i
s springy and brownies are cooked through, about 25 minutes.

*Feel free to use any winter squash for this recipe, such as butternut, acorn or delicata. To roast squash, cut it in half lengthwise and scoop out seeds and pulp. Place cut side down on a baking sheet lined w
ith parchment paper or foil and roast at 350 degrees. until tender (about 25-35 minutes, depending on size of squash).

posted by Kristina
photo courtesy of

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