Pumpkin Brownies

More pumpkin stuff!  I really feel sad for those who don't like pumpkin.  I made this bright and early this morning. It sounded like a good recipe. It smelled really good while it was baking. But I wasn't so sure about the texture of the finished product. I mean, pumpkin (to me) either has the texture of pie filling or like a cake or bread. I know that brownies are supposed to be ooey/gooey/chewy. Well, the verdict is in.....thanks to my Tuesday night Weight Watchers crew.....and since it's here, it's good! Very pumpkin-y. Very good!

PUMPKIN BROWNIES

Makes 24 Servings

1 Serving = 2 PointsPlus™

1 (15 oz) can pumpkin puree (NOT pumpkin pie filling)

1 1/4 cup unsweetened applesauce
1 cup fat-free egg substitute
1 cup brown sugar
1 cup Splenda granulated
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp salt

Preheat oven to 350º. Spray 9 x 13” baking pan.

Don't forget to spray the pan on the inside of your dishwasher door!

Beat together pumpkin, applesauce, egg substitute, brown sugar and Splenda.

 

Stir in remaining ingredients until well mixed.

Pour into pan.

Bake 35 minutes or until the center springs back when touched.

 

MY SPIN: The only thing I would do differently the next time I make this is to make sure the batter is spread level in the pan so the center isn't higher than the corners.  But it was so good that this is what will happen:

 

Gone!

 

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan