Reduced Fat Fudgie Cocoa Brownies
Yield
24 servingsPrep
20 minCook
25 minReady
45 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
large |
|
| 2 | cups |
sugar
|
|
| 1 | cup |
canned pumpkin purée
unsweetened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ¼ | cups |
cocoa powder
unsweetened |
|
| 1 | cup |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
large |
|
| 473 | ml |
sugar
|
|
| 237 | ml |
canned pumpkin purée
unsweetened |
|
| 5 | ml |
vanilla extract
|
|
| 15 | ml |
vegetable oil
|
|
| 296 | ml |
cocoa powder
unsweetened |
|
| 237 | ml |
all-purpose flour
|
|
Directions
Preheat oven to 350℉ (180℃). Lightly coat a 9 x 13 inch baking pan with vegetable cooking spray.
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.
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.
