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Wednesday, October 27, 2010

How to make Pumpkin Swirl Brownies

It's stormy here today, so I decided to catch up on some chores, and do some baking!! I looked online for something chocolate and pumpkin and found this:

As always, I had to make some changes! I used 1/2 cup of applesauce and 1/8 cup of ground flaxseed instead of the 1/4 cup of oil and the water. I like to add the flaxseed into a lot of things I bake, since I don't eat fish, it's a good source of omega 3 fatty acids. They have a nutty flavor, but in the brownies, you don't even taste them!

In the pumpkin filling, I used fat free cream cheese, stevia instead of sugar, and a couple extra shakes of cinnamon, just because I LOVE it!!

The pumpkin filling was really thin, so I spooned it over the brownie layer,then smoothed it towards the edges with the spoon. Then I dropped the remaining brownie batter over the top and swirled, as directed. Pretty! They did take a full 45 minutes to bake.

And the verdict is in ~ these turned out to be wonderful!!

They are moist and really, really good! I may make them again Sunday for our Spooky Halloween Dinner ~ they would be a perfect dessert!

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