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Monday, November 23, 2009

double chocolate pumpkin brownies

Combining chocolate and pumpkin can bring amazing results! This is a moist brownie that will likely please any chocolate and pumpkin lover. As always, use only quality ingredients. If you used canned pumpkin and really low quality cocoa do not expect this to taste very good. See my earlier blog entry on how easy it is to roast and puree your own pumpkin, an absolutely necessary skill to develop in order to cook many pumpkin dishes.

1 cup safflower oil
1 cup maple syrup
1 cup roasted pureed pumpkin
1/4 cup unsweetened soymilk (organic soybeans and water must be the only ingredients!!!) w 1 tsp lemon juice added
1 cup pastry flour
1 cup white flour
1 cup cocoa
2 tsp baking powder
1/2 tsp baking soda
1 cup toasted, chopped walnuts
1 cup chocolate chips

mix your wet ingredients in one bowl.
Mix your dry ingredients in a separate bowl.

Combine the 2 together, gently, being careful not to overmix or your brownie texture will be ruined.

Bake at 350 for 35 minutes

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