Moist Pumpkin Chocolate Chip Brownies
Indulge your sweet tooth with these irresistibly moist pumpkin chocolate chip brownies that are as delicious as they are healthy! Combining the warm flavors of pumpkin and spices with rich chocolate chips, these brownies will delight your taste buds without the guilt. Perfect as a dessert or a snack, they're low in calories but high in satisfaction. You can also transform this recipe into delightful pumpkin muffins for a delightful breakfast or brunch option. Enjoy this seasonal treat any time of the year!
N/A
Servings
120
Calories
14
Ingredients
Ingredients
Nonstick cooking spray
as needed (for greasing the baking pan)
100% pumpkin puree
1/2 cup (puree)
Splenda brown sugar blend
1/3 cup (for sweetness)
Egg substitute
1/4 cup (liquid form)
Large egg whites
2 (whisked until mixed)
Vegetable oil
2 tablespoons (for moisture)
All-purpose flour
1 cup (sifted)
Baking powder
1 teaspoon (for leavening)
Cocoa powder
1 teaspoon (for flavor)
Ground cinnamon
1/2 teaspoon (for warmth)
Ground allspice
1/2 teaspoon (for flavor)
Salt
1/4 teaspoon (to enhance flavor)
Ground nutmeg
1/4 teaspoon (for extra warmth)
Miniature semisweet chocolate chips
1/3 cup (for chocolatey goodness)
Instructions
1
Preheat your oven to 350°F (175°C). Lightly spray an 8- or 9-inch square baking pan with nonstick cooking spray and set aside.
2
In a large mixing bowl, combine the pumpkin puree, Splenda brown sugar blend, egg substitute, egg whites, and vegetable oil. Using an electric mixer, beat the mixture on medium speed until all ingredients are well blended and smooth.
3
In a separate bowl, whisk together the all-purpose flour, baking powder, cocoa powder, ground cinnamon, ground allspice, salt, and ground nutmeg until combined.
4
Gradually add the dry mixture to the wet mixture. Beat on low speed until the batter is smooth and well incorporated.
5
Fold in the miniature semisweet chocolate chips until evenly distributed throughout the batter.
6
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
7
Bake in the preheated oven for 23 to 30 minutes, or until a wooden pick inserted near the center comes out clean.
8
Once baked, cool the brownies in the pan on a wire rack before cutting them into 2-inch squares for serving.
Nutrition Information
3.4g
Fat
18g
Carbs
2.1g
Protein
1.5g
Fiber
1.25g
Sugar
Frequently Asked Questions
Frequently Asked Questions
How many calories are in these Moist Pumpkin Chocolate Chip Brownies?
Each brownie contains approximately 120 calories, making it a low-calorie treat.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long do the brownies need to bake?
Bake the brownies for 23 to 30 minutes, or until a wooden pick inserted near the center comes out clean.
Can I make muffins using this brownie recipe?
Yes, you can transform this recipe into pumpkin muffins for a delicious breakfast or brunch option.
What size baking pan should I use?
An 8- or 9-inch square baking pan is recommended for this recipe.
How much fat is in one serving of these brownies?
Each serving contains 3.4g of fat.
What kind of pumpkin should I buy?
The recipe calls for 1/2 cup of 100% pumpkin puree.
Are these brownies high in sugar?
No, they only contain 1.25g of sugar per serving, partially thanks to the use of Splenda brown sugar blend.
What spices are used to give these brownies their flavor?
The recipe uses ground cinnamon, ground allspice, and ground nutmeg for warmth and flavor.
How much protein do these brownies provide?
Each brownie provides about 2.1g of protein.
What is the fiber content per serving?
Each brownie contains 1.5g of fiber.
How many carbohydrates are in a single brownie?
There are 18g of carbohydrates per serving.
What type of chocolate chips are best for this recipe?
The recipe suggests using 1/3 cup of miniature semisweet chocolate chips.
Should I use whole eggs for this recipe?
The recipe specifically calls for 1/4 cup of egg substitute and 2 large egg whites.
What type of flour is required?
You should use 1 cup of sifted all-purpose flour.
How should I prepare the baking pan?
Lightly spray the baking pan with nonstick cooking spray before adding the batter.
Do I need an electric mixer?
Yes, an electric mixer is recommended to beat the wet ingredients and incorporate the dry mixture smoothly.
How many ingredients are needed in total?
There are 14 ingredients used in this recipe, including the nonstick spray.
What is the purpose of the vegetable oil in the recipe?
2 tablespoons of vegetable oil are added to ensure the brownies remain moist.
Is there cocoa powder in these pumpkin brownies?
Yes, the recipe includes 1 teaspoon of cocoa powder for added flavor.
How should the brownies be cooled?
The brownies should be cooled in the pan on a wire rack before they are cut.
What size should I cut the brownies into?
It is recommended to cut them into 2-inch squares for serving.
Are these brownies suitable for a healthy diet?
Yes, they are described as a healthy, guilt-free treat that is low in calories but high in satisfaction.
Can I eat these brownies for breakfast?
While perfect as a dessert, the muffin variation of this recipe is specifically suggested for breakfast or brunch.
What leavening agent is used?
1 teaspoon of baking powder is used to help the brownies rise.
Is there salt in the recipe?
Yes, 1/4 teaspoon of salt is included to enhance the other flavors.
How do I know when to add the chocolate chips?
Fold in the chocolate chips after the wet and dry ingredients have been fully combined into a smooth batter.
What is the texture of these brownies?
These brownies are specifically designed to be irresistibly moist.
Is this recipe good for the fall season?
Yes, the combination of pumpkin and spices makes it a perfect seasonal fall treat.
What is the first step of the instructions?
The first step is to preheat your oven to 350°F and prepare your baking pan.