Reduced fat fudgie cocoa brownies
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Large eggs | |
| 2 | cups | Sugar |
| 1 | cup | Canned unsweetened pumpkin |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Vegetable oil |
| 1¼ | cup | Unsweetened cocoa powder |
| 1 | cup | Flour |
Directions
1. Preheat oven to 350 degrees. Lightly coat a 9 x 13" baking pan with
vegetable cooking spray.
2. In a large bowl, using an electric mixer, beat the eggs and sugar on
high speed until thick and pale. Beat in the pumpkin, vanilla and oil.
3. Sift together the cocoa and flour. Add to the mixer, beating just to
combine. Transfer the batter to the prepared pan and bake 25 minutes.
The brownies will still be a little soft in the center. Remove from
the oven and cool on a rack.
Note: These brownies are very heavy and fudgie in texture.
Per brownie information: Calories.........101 Monounsaturated fat.....1gr Protein..........2gr Saturated fat...........1gr Fat..............2gr Polyunsaturated fat.....0gr Carbohydrates...23gr Cholesterol.............9mg Sodium...........3mg