Super Lowfat Fall Brownies
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Serves:
Time Required: 15 (37 min. total)

Ingredients:

1/4 cup(s) water
2 tsp instant coffee granules -- optional
1/4 cup(s) chocolate chips
2 egg(s)
2/3 cup(s) sugar
1/2 cup(s) canned pumpkin
3/4 cup(s) cocoa powder -- extra dark if possible!
1 cup(s) whole wheat pastry flour
1/2 tsp salt
1/4 cup(s) walnuts -- chopped, or more if desired
1/4 cup(s) fresh cranberries -- chopped small

Directions

1. Place water in microwave safe dish and heat for 1 minute.  Add coffee granules and chocolate chips; stir to melt and dissolve. Set aside.

2. In mixer bowl blend together eggs, sugar, pumpkin, cocoa powder and the melted chocolate chips and coffee granules from step #1.  Sprinkle flour and salt over top and then blend all together.

3.  Lightly grease the bottom of a 9x9 baking dish and fill with brownie batter.  Sprinkle walnuts and cranberries over top then press down gently into batter with palm. 

4.  Bake in center of oven set to 350 degrees for 21 min.  Center should just begin to resist when gently pressed with two fingers. Do not over bake as brownies will become dry.

ALTERNATE TOPPINGS: Add more cranberries or walnuts, add some chocolate or caramel chips on top as well, or pieces of dried dates. You can also add 1 tablespoon of cinnamon with the batter in step #2 for a slightly different flavor.

OTL 2011