Fudgy Brownies: Whole Wheat with Pumpkin

56

 

Fudgy Brownies: Whole Wheat with Pumpkin

Yield:  9″ x 13″

INGREDIENTS:

4 oz. unsweetened chocolate (like BAKERS)

1-3/4 cups (one 15 oz. can) unflavored pureed pumpkin

1-1/2 cups sugar

1 teaspoon vanilla

1 cup whole wheat pastry flour or white whole wheat flour

2 tablespoons flaxseed meal (same as ground flaxseed)

1 teaspoon baking powder

1/2 teaspoon salt

2 cups (one 10 oz. bag) dark chocolate chips, divided

1 cup chopped pecans or walnuts, divided

56a

Directions

Spray or grease 9×13 baking pan; set aside. Preheat oven to 350 degrees.

Chop unsweetened chocolate bar into 10-12 pieces, and to a  large microwaveable bowl, and microwave on high. Stop and stir every 30 seconds until there are a few chunks left that can be stirred and melted in. (Total microwave time is approx. 2 min.; actual time may vary).

To bowl with melted chocolate, add pumpkin, sugar, and vanilla and stir until uniformly mixed. Add flour, flaxseed, baking powder, and salt; stir until just combined– don’t over mix.  Stir in 1 cup chocolate chips and 1/2 cup nuts, just until evenly distributed.

Pour mixture into prepared pan and spread evening. Sprinkle remaining 1 cup chocolate chips and 1/2 nuts evenly over top of batter.

Bake for 35-40 minutes, until set in middle and a toothpick inserted in center comes out with only moist crumbs. (If toothpick comes in contact with a melted chocolate chip, it will be coated in melted chocolate when it is removed. If so test in another place until you’ve tested a spot without a chocolate chip.)

Allow to cool for at least 30 minutes before cutting.

source:  theyummylife

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