Tasty Tuesday

              Hello October, and to more pumpkin recipes!!! I just love this month, it's so full of wonder, and boy I did wonder if we would have a pretty fall this year with the drought, but the trees are beginning to turn and fall and all is right with the world, once again!!  I only wish my Internet provider would get on board, I was without service for 5 days, and it's a good thing it came back on yesterday, or no telling what I'd get into, just wait till you see what I painted with chalkboard paint!! lol
 
        Ok, back to this post....I've been stocking up on canned pumpkin, just in case there's a run on it, with the high price of real pumpkins this year, another drought stricken crop, the canned variety might be in high demand?  I needed some comfort food while my Internet went dark for those days, and without Pinterest too, I was forced to clean out my recipe drawer, and look what I found!

Pumpkin Chocolate Chip Brownies

1/2 cup pumpkin puree
1 egg
1 tbsp canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt

1 t vanilla

2/3 cup brown sugar, packed

1/2 cup semisweet chocolate chips

Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs, vanilla and oil until smooth.  Set aside.

In a medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly. Stir in the chocolate chips. Blend. 

Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

photo credit: penniesonaplatter.com