Pumpkin Chocolate Brownies Recipe

A few years ago I stumbled upon this fabulous recipe over on VeryBestBaking and ever since…I’ve been making them. We are huge brownie eaters here at my home and this recipe takes them to a whole new level, especially if your a fan of pumpkin!

With that said, I do make changes to their recipe which is below. I don’t do a brown sugar blend…I strictly use a 1/3 cup of light brown sugar. Next, I don’t like allspice so I omit that and I don’t use semi-sweet morsels…I use milk chocolate chips. Finally, I like a good pumpkin flavor to them…so I add in a 1/2 teaspoon of ground pumpkin pie spice. You can follow their recipe below or try my alterations which I think are fantastic!

Pumpkin Chocolate Brownies Recipe

1/2 cup LIBBY’S 100% Pure Pumpkin
1/3 cup brown sugar blend (such as SPLENDA)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon NESTLÉ TOLL HOUSE Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Mini Morsels

PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.

COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.