Ria's Recipes
Ria Somaia
Pumpkin isn't only for autumn: in this recipe, it leaves the brownies moist and adds a hidden source of vitamin A. Enjoy!
Ingredients:
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar
¼ cup oil
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup chocolate chips
Directions:
Preheat oven to 350°F and grease a small brownie pan (8×8 inch or 20×20 cm) with oil.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt and set aside. In a large mixing bowl, stir together brown sugar, oil and vanilla. Stir in flour mixture. Add pumpkin and stir just until combined. Fold in chocolate chips leaving some for the top.
Spread batter in prepared pan and sprinkle with remaining chocolate chips. Bake for about 20 minutes until fine cracks are visible across the top of the brownies. Remove brownies from oven and cool completely in the pan.
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