Low-Cal Pumpkin Brownies
1/3 cup all-purpose flour
1/4 cup whole wheat flour
1/3 teaspoon baking soda
1/8 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
2 ground cloves (about 1/8 teaspoon)
1/2 teaspoon ground ginger
1/3 cup canned pumpkin
1 1/2 teaspoons oil
2/3 cup brown sugar or 2/3 cup sugar and 2 teaspoons molasses
splash strong coffee, optional (but it brings out the flavors)
substitute for 1/2 to 1 egg (http://vegweb.com/index.php?topic=7678.0)
(the less egg, the more fudgy the brownies)
1 teaspoon vanilla extract
1/3 cup chocolate chips, optional
1/3 cup vegan marshmallows, optional
1/3 cup chopped nuts, optional
1. Preheat oven to 350 degrees F (or 180 degrees C). Add the flours to bowl, and add the baking powder, baking soda, cinnamon, clove, and ginger.
2. Mix the pumpkin, oil, and sugar together. Mix the coffee in, if using. Add the egg (beaten) and the vanilla and mix together. Add the dry ingredients, a little at a time, until just combined.
3. Spray 9x9x2 inch pan with nonstick spray, or grease with vegan butter and flour. Spread half the batter in, and sprinkle chocolate chips, marshmallows, and/or whatever you want in your brownies! Pour the other half of the batter into the pan.
4. Bake for about 25 minutes, You may want to use the toothpick test to be sure if they are done. Take out of the oven and let cool for about 10 minutes. Eat up and enjoy!
Source of recipe: I wrote the recipe. It is from my blog; http://vegetarianvivacity.blogspot.com/2010/10/low-cal-dairy-free-pumpki...