Pumpkin Chocolate Chip Brownies Recipes

Steps:

• Preheat oven to 350. Spray 8- or 9-inch-square baking pan with nonwtick cooking spray.
• Combine pumpkin, sugar blend, egg substitute, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended.
• Add flour, baking poweder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low until batter is smooth.
• Stir in morsels.
• Spread evenly into prepared pan.
• Bake for 23-30 min or until wooden pick inserted near center comes out clean. Cool pan on wire rack. Cut into 2-inch squares.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
• In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
• Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
• Add the dry ingredients and mix just until combined.
• Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
• Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
• Enjoy!

Steps:

• Preheat oven to 350?F. Line an 11X7-inch pan with parchment paper.
• In a large bowl, combine pumpkin puree, eggs and oil until smooth.
• Set aside.
• In a separate medium bowl, mix together the flour, baking powder, cocoa powder, spices, salt and brown sugar.
• Add to the wet ingredients and mix until thoroughly incorporated.
• Stir in the chocolate chips.
• Pour into prepared pan and spread evenly.
• Bake for 15-20 minutes or until passes toothpick test. Cool completely before cutting.