Recipe Review: Chocolate Pumpkin Pie Brownies

I really need to remember to take pictures of my food. I’m a bad food blogger. By now, photography my treats should be second nature. But it’s not. So I apologize.

Over the weekend, I went on a bit of a baking spree, and although I didn’t get  to make everything I wanted, I did have a chance to try another recipe by Chocolate Covered Katie, and, as usual, it was awesome!

Click here for the original Chocolate Pumpkin Pie Brownie recipe.

I made a few changes, including subbing the wheat flour for oat (home-made with gluten-free oats, so the recipe was gluten-free), reducing the sugar to 1/2 cup, adding 4 pkts of stevia, and replacing the oil with equal parts pumpkin (so the total pumpkin amount was 7 TBSP, or just shy of a cup). I also used a heaping 1/4 c coca and French vanilla soy creamer for the non-dairy milk. (And I may have added a few more chocolate chips, but who’s counting?!) I baked my brownies in a pretty small pan, so they were kind of thick, and they took about 10 minutes extra to cook (probably due more to the oat flour than the size of my pan). I was able to hold out for the suggested hour and a half, and it was worth the wait. They were awesome! VERY rich and gooey – perfect brownie, in my opinion. If you like a more dense, chewy brownie, you might want to try Angela’s recipe (but be prepared for the full fat/full sugar nutrition numbers – which are well worth it!).

I cut my brownies into about 22 one inch square pieces, and they came out to be about 50 calories each. Click here for nutrition information.

I took the rest of the brownies to work the next day, and they were a huge hit. I think they were gone before lunch!

I also tried making avocado chocolate pudding/frosting, and it didn’t turn out very well. I didn’t really follow a recipe; I just looked online for some ideas and kind of winged it. I think I should have picked a recipe and followed it.