Fudgie Cocoa Brownies


4 large egg whites
2 cups sugar
1 cup canned unsweetened pumpkin
1 teaspoon vanilla
1 tablespoon vegetable oil
1 1/4 cups unsweetened cocoa powder
1 cup flour


Preheat over to 350. Lightly coat a 9x13-inch baking pan with vegetable cooking spray. In a large bowl, using an electric mixer, beat the eggs and sugar on high speed until thick. Beat in the pumpkin, vanilla and oil. Sift together the cocoa and flour. Add to the mixing bowl, beating just to combine. Transfer the batter to the prepared pan and bake 25 minutes. The brownies will still be a little soft in the center. Remove from the oven and cool on a rack. Note: These brownies are very heavy and fudgie in texture. Makes 24 brownies

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