Ingredients
- 1 (15 ounce) can pumpkin puree
- 3 tablespoons applesauce
- 2 egg whites
- 1 large egg
- 2 cups all-purpose flour
- 3 teaspoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
Why This Dish Is Amazing
These brownies are a perfect blend of rich chocolate and creamy pumpkin. They offer a moist texture with a subtle hint of fall spices. It’s a fun twist on a classic treat that feels both indulgent and comforting.
Cooking Techniques
- Use fresh pumpkin puree for the best flavor and texture.
- Don’t overmix the batter to keep the brownies tender.
- Check for doneness by inserting a toothpick; it should come out with a few moist crumbs.
- Don’t overmix the batter to keep the brownies tender.
- Check for doneness by inserting a toothpick; it should come out with a few moist crumbs.
Directions
Warm your oven to 350°F (175°C) and greasing a 9x13-inch baking pan. In a large bowl, mix together the pumpkin, brown sugar, applesauce, egg whites, and the whole egg. Use an electric mixer on medium speed until everything is well combined. Next, add the flour, cocoa powder, baking powder, cinnamon, nutmeg, cloves, and salt. Switch your mixer to low and blend until the batter is nice and smooth. Pour the batter into your prepared pan and spread it out evenly. Pop it in the oven and bake for about 20 to 25 minutes, or until a toothpick comes out clean when you poke the center. Once it’s done, take it out and let it cool completely in the pan on a wire rack before slicing and serving.
How To Serve It Best
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair nicely with a hot cup of coffee or spiced chai for a cozy snack.
Refrigeration Tips
Store leftovers in an airtight container at room temperature for up to three days. You can also refrigerate for up to a week or freeze for longer storage. Reheat gently before serving to keep them soft.
