Wednesday, January 23, 2013

Pumpkin Brownies

Canned, frozen, or fresh pumpkin work equally well in this recipe. To resist temptation, slice, wrap, and freeze the cooled Brownies as individual bars.

Pumpkin Brownies:

¾ c. all-purpose flour
¾ c. rolled oats
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ tsp. ginger
½ tsp. cinnamon
¼ tsp. mace
¼ c. butter, softened
½ c. brown sugar
1 egg
1 c. cooked pumpkin
½ tsp. vanilla
½ c. chopped walnuts
½ c. chopped dates

Preheat oven to 350 deg. F.  Grease an 8x8-in. baking pan. In mixing bowl, combine flour, oats, baking powder, baking soda, salt, ginger, cinnamon, and mace. In separate bowl, beat together butter, sugar, egg, pumpkin, and vanilla. Add to dry ingredients, combining well. Stir in walnuts and dates. Spoon and smooth into prepared pan. Bake 25-to-30 min., until toothpick poked into center comes out dry. Cool thoroughly on rack before slicing. 

Tomorrow: Superbly decadent Cherry-Cheese Brownies!

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