Choco-Pumpkin Brownies
Ingredients:
2 large eggs
1/2 cup brown sugar
1/2 cup sugar
8 ounces melted butter, I used Smart Balance 50/50 blend.
1/2 cup cocoa
1 cup canned pumpkin
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon salt
1 tsp baking powder
1/2 cup, chopped pecans
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F. Butter and flour an 8-inch square pan. Beat the eggs at medium speed until fluffy. Add both sugars. Beat the eggs and sugar. Add remaining ingredients, and mix to combine.
Pour the batter into prepared pan and bake for about 20 to 25 minutes, toothpick method.
PB Nutella Brownies
Ingredients:
4 large eggs
3/4 cup sugar
3/4 cup brown sugar
8 ounces melted butter
3/4 cup cocoa
1/2 cup Nutella
1/2 cup crunchy peanut butter
2 teaspoons vanilla extract
1/2 cup flour
1/2 teaspoon salt
1 tsp baking powder
Preheat oven to 350 F. Butter a 9 x 13 pan. Beat the eggs with a mixer until fluffy. Add sugar and brown sugar and beat for a few minutes. Add remaining ingredients to the eggs/sugar mix. Mix until well combined. Pour the batter into the prepared pan and bake until the toothpick comes out clean.
Pumpkin Bread
Ingredients:
1 cup pumpkin
1 & 1/4 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
2 cups flour
2 cups sugar
1/4 cup pure maple syrup
1/2 tsp baking soda
1& 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon, 1 tsp nutmeg
1/2 tsp cloves, 1/4 tsp ginger
Mix together flour, sugar, baking soda, baking powder and spices. Set aside. In a large bowl, lightly beat eggs. Then add pumpkin, oil, milk, maple syrup and vanilla. Slowly add the dry ingredients to the wet ingredients. Pour into 3 cinnamon sugared loaf pans. Bake for 45 minutes at 325 degrees.