Continuing with my recent pumpkin obsession (I hope you guys aren’t tired of it yet), how about some pumpkin brownies?
Pumpkin seems to be one of those flavours that pairs up with just about anything, from sweet cinnamon to spicy curry. I think though, that my favorite pumpkin pairing is with chocolate. Here, I’ve brought them together creating a moist, chocolate brownie, with a subtle note of pumpkin. And what better way to top it off than with some Fudge Frosting!… The frosting calls for 1/3 – 1/2 cup milk, I used closer to 1/2 a cup here for a softer texture.
Warning: One of my tasters declared these “Dangerously addictive”.
3/4 cup Whole Wheat Pastry Flour
3/4 cup Sugar
1/4 cup Cocoa Powder
1 tsp Pumpkin Pie Spice
1/2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Baking Soda
2 tbsp Ground Flaxseed
6 tbsp Water
1 cup Canned Pumpkin Puree (not pumpkin pie filling)
1/2 cup Canola Oil
1/4 tsp Salt
1/2 cup Semi-Sweet Chocolate Chips
Preheat oven to 350°F.
Line an 8-inch square baking pan with foil (leaving some overhang to use as handles for removal) and lightly grease.
Stir together the flour, sugar, cocoa, spices, baking powder, and baking soda. Set aside.
Beat the flaxseeds and water until gelatinous. Set aside.
Blend the pumpkin puree, oil, and salt until thoroughly combined and smooth. Blend in the flaxseed mixture.
Add the dry ingredients to the pumpkin mixture and blend well.
Stir in chocolate chips.
Scrape into baking pan and smooth top.
Bake for 25 – 30 minutes, until an inserted toothpick comes out clean.
Cool completely in pan.
Remove from pan, frost and cut into squares.
Store tightly covered in refrigerator.