Chocolate Pumpkin Brownies

I don't know if I ever made these a decade ago, but I made them again, and just had to make some adjustments, particularly since this batch is meant for our grandsons. Instead of the 2 egg whites, I used a 2nd whole egg. I upped the cocoa powder to 2 tablespoons so it would be more obviously chocolate. Then I added a couple tablespoons of sugar to counteract the lack of sweetness. I had a bit more than 1/2 cup pumpkin, so I used a bit more flour as well. Finally, the allspice is overpowering, and since I don't care for that, next time I'll omit it and double the cinnamon. Oh, and I baked it in a 9x9" pan. I guess I'm not very good at following directions! What changes would you make???

So, while I'm keeping the original recipe (see far below), here's my updated, current recipe.

Pumpkin Brownies

3/4 cup packed brown sugar 

1/2 cup canned pumpkin 

2 eggs

2 tablespoons vegetable oil 

3/4 cup white flour 

1/4 cup wheat flour

1 teaspoon baking powder 

2 tablespoons unsweetened cocoa powder 

1 teaspoon ground cinnamon 

1/4 teaspoon salt 

1/4 teaspoon ground nutmeg 

1/3 cup mini chocolate chips

Combine sugar, pumpkin, eggs and oil in one bowl. Combine the dry ingredients in another bowl. Mix them together and stir in the chocolate chips. (If you inadvertently forget this step, just sprinkle them on the batter. Or you could choose to do that deliberately.) Pour into a greased 9" square pan and bake at 350 degrees for 18 minutes.

The Original Version - Chocolate Pumpkin Brownies

2/3 cup packed brown sugar 

1/2 cup canned pumpkin 

1 whole egg 

2 egg whites 

2 tablespoons cooking oil 

1 cup all-purpose flour 

1 teaspoon baking powder 

1 teaspoon unsweetened cocoa powder 

1/2 teaspoon ground cinnamon 

1/2 teaspoon ground allspice 

1/4 teaspoon salt 

1/4 teaspoon ground nutmeg 

1/3 cup miniature semisweet chocolate pieces 

In a large mixing bowl combine brown sugar, pumpkin, the whole egg, egg whites, and oil. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa powder, cinnamon, allspice, salt, and nutmeg. Beat on low speed until smooth. Stir in semisweet chocolate pieces. Spray an 11x7x1-1/2-inch baking pan with nonstick coating. Pour batter into pan; spread evenly. Bake in a 350 degree F oven for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into 2-inch squares. Makes 15 servings.