But somehow this batch of delicious pumpkin chocolate-y-ness came out beautifully! It's made lighter with some substitutions for butter and sugar - the original recipe had lots!
I went a little crazy with this - why not?! I used Chobani Pumpkin Spice Greek Yogurt. I know, sounds a little funny. It added a little tangy flavor though! You could always use plain or vanilla Greek yogurt if you prefer, or if the limited edition Pumpkin Spice isn't out!
This is a dense, chewy dessert that I really enjoyed. It can make between 12 and 18 bars, depending on how you cut them. I prefer smaller square (and portion-friendly) pieces, but whatever works for you!
Go ahead and whip these up - it's so easy! They're a great treat to take to any fall get together you're having!
Prep Time: 10 minutes. Cook time: 30 minutes. Total time: 40 minutes.
Yields: 9 x 13 pan; about 12-18 bars
Ingredients:
1/4 cup unsalted butter, softened
1/4 cup olive oil (I used extra light)
4 oz. cup unsweetened applesauce (or scant 1/2 cup)
1/2 cup brown sugar
1/4 cup white sugar
5.3 oz container Greek yogurt (can use plain, vanilla or pumpkin spice)
1 egg
2 teaspoons vanilla
1 teaspoon baking soda
3/4 teaspoon salt
1 cup canned pumpkin puree (I used Libby's)
2 cups all-purpose flour
1 cup mini chocolate chips (could also use dark chocolate chips)
1/4 cup olive oil (I used extra light)
4 oz. cup unsweetened applesauce (or scant 1/2 cup)
1/2 cup brown sugar
1/4 cup white sugar
5.3 oz container Greek yogurt (can use plain, vanilla or pumpkin spice)
1 egg
2 teaspoons vanilla
1 teaspoon baking soda
3/4 teaspoon salt
1 cup canned pumpkin puree (I used Libby's)
2 cups all-purpose flour
1 cup mini chocolate chips (could also use dark chocolate chips)
Directions:
1. Preheat oven to 350 degrees. Grease a 9 x 13 pan with cooking spray. Set aside.
2. In a large mixing bowl, mix on medium speed the butter through egg. Mix until it reaches a creamy consistency, 1-2 minutes. Then, beat in vanilla, baking soda, salt and pumpkin puree until you have a fluffy dough.
2. In a large mixing bowl, mix on medium speed the butter through egg. Mix until it reaches a creamy consistency, 1-2 minutes. Then, beat in vanilla, baking soda, salt and pumpkin puree until you have a fluffy dough.
3. Add in flour and beat on low until you have a soft, smooth dough. Fold in chocolate chips.
4. Pour batter into prepared pan and bake for about 30 minutes until edges are golden brown and a toothpick inserted in the middle comes out clean.
4. Pour batter into prepared pan and bake for about 30 minutes until edges are golden brown and a toothpick inserted in the middle comes out clean.
5. Let the bars cool completely before cutting and serving.
*Note: Nutrition facts may vary due to brand of products.
Recipe adapted from
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