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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Bars 32g Recipe makes 24 Bars) |
||
| Calories 102 | ||
| Calories from Fat 40 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.5g | 6% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 2.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 102mg | 4% | |
| Potassium 95mg | 2% | |
| Total Carbohydrate 14.6g | 4% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 9.2g | ||
| Protein 1.9g | 3% | |
Ingredients
- 1 cup pumpkin puree, canned or cooked
- 1 1/4 cups whole wheat flour
- 1 cup brown sugar, firmly packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon nutmeg
- 1/4 cup buttermilk
- 1/4 cup vegetable oil, such as canola
- 2 teaspoons vanilla extract
- 2 eggs, well beaten (further reduce fat & cholesterol by substituting 1 egg + 1 egg white, or 1/2 cup egg substitute)
- 1/2 cup walnuts, finely chopped
Directions
1
Preheat oven to 375°F.2
Coat a 13x9x2-inch baking pan with vegetable spray.3
Combine all ingredients and beat well.4
Pour into prepared pan and bake for 30 to 40 minutes.5
Cool on a wire rack; cut into bars.
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- Course > Desserts > Cookies & Brownies > Bars > Brownies
- Main Ingredient > Vegetables > Squash
- Cuisine > North American > United States
- Preparation > Time to Make > < 60 mins
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- Preparation > Number of Servings
- Occasion > Taste/Mood > Sweet
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Rifka
On Nov 15, 2007
Because many of the other reviews said that the brownies were a bit dry, I added more buttermilk to the recipe...probably about 1/2 cup total of buttermilk. I also left out the walnuts as my husband doesn't like them. The brownies turned out very well and I would make them again.
From: Jo Ann L
On Mar 8, 2003
Nice spicy taste. I agree that it's not exactly what one would expect from a brownie. It's more like gingerbread. The amount of batter didn't look like much for a 9x13 pan, so I wound up baking it in a 9-inch square pan, still for 30 minutes. It came out fine, with a soft, cakey texture. I also used regular flour, as I didn't have any whole wheat.
From: Love2Eat
On Mar 4, 2003
This was superb! If you're looking for snacks that are on the healthier side, this one fits the bill. If you're looking for a traditional brownie though, you may be disappointed cause I found it more cakey than the fudgey brownies I imagine! I didn't have any nutmeg, so I substituted pumpkin pie spice and omitted the nuts cause no one here is fond of them and it was magnificent with a glob of ultra low-fat cool whip. Thanks Bugs!
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