Pumpkin Brownies with Cream Cheese Frosting
A former co-worker of mine used to spoil our office and bring these brownies during the Halloween/Thanksgiving holiday seasons. They wouldn't last long and I'd go home wanting more, so I eventually weasled the recipe out of her. I've made modifications to the original recipe to make it lower in fat and with reduced calories, but it still has an amazing flavor and is so moist!!
Brownies
4 eggs
1 1/2 c apple sauce (sugar free)
2 c granulated sugar (or sugar substitute)
15 oz canned pumpkin
2 1/2 c flour
2 t ground cinnamon
1 t pumpkin pie spice
2 t baking soda
1 t salt
Combine all wet ingredients together and mix well. Mix dry ingredients seperately then add to wet ingredients and mix until blended well.
Bake in an ungreased texas sheet cake pan for 15-20 minutes at 350 degrees.
Frosting
3 1/2 c powdered sugar
1/2 t vanilla extract
1 8oz brick cream cheese, room temperature
1/2 cups butter, softened
Mix together until creamy and smooth.
Brownies
4 eggs
1 1/2 c apple sauce (sugar free)
2 c granulated sugar (or sugar substitute)
15 oz canned pumpkin
2 1/2 c flour
2 t ground cinnamon
1 t pumpkin pie spice
2 t baking soda
1 t salt
Combine all wet ingredients together and mix well. Mix dry ingredients seperately then add to wet ingredients and mix until blended well.
Bake in an ungreased texas sheet cake pan for 15-20 minutes at 350 degrees.
Frosting
3 1/2 c powdered sugar
1/2 t vanilla extract
1 8oz brick cream cheese, room temperature
1/2 cups butter, softened
Mix together until creamy and smooth.
Comments
also, if you do these in mini-cupcake form, as I did today, they'll go for about 15 minutes but fill the tins only half way full as they will rise a bit.