Friday, November 2, 2007

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!!

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.

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.


Trevlyn said...

Thanks!!!! These are the best!

go boo boo said...

You are the devil. No I really love you to bits, did you have to do this to me though, right now? Right then? Just being dramatic, I love it!

MarySue said...

I'm so pleased you "lightened" the recipe by making the change to applesauce. Cheers to the healthy change.

D said...

the original recipe instructs you to bake them for about 20-minutes, but you need to back it for nearly 30.

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.