The Weekend was a blur of baking and sewing and our first real taste of fall-like weather.
We ran around all weekend. First at RibFest America on Saturday
And going to the Dollar Theater to see Mr. Poppers Penguins (which was adorable and perfectly popular with all the progeny)
With all that running around, we needed appropriate fall recipes to fill our bellies. And the internet did not disappoint!
I stumbled across this recipe while lurking for something that included both pumpkin (which I always have on hand, because, well, why not?) and chocolate chips.
And let me tell you we absolutely INHALED these at my house.
Thank you, Pennies on a Platter!
We'll be making these again really soon.
Yield: 24 small brownies1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips
Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test.
Cool completely before cutting.
I'm sure this is what they would have looked like all lovely and plated, had we not gobbled them all up in one sitting while curled up on the couch with The Munchkins watching The Dark Crystal, whatever.