Fudgy Brownies: Whole Wheat with Pumpkin
Yield: 9″ x 13″
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
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.