From the Wild Oats newsletter, a recipe on the list to try this weekend:Fudge Pumpkin Brownies
These uniquely spiced brownies are extra moist and fudgie, thanks to the addition of applesauce and canned pumpkin.
4 eggs or 1 c. (8 oz.) egg substitute
1 c. brown sugar
1/2 c. sugar
1 c. canned pumpkin
1 tsp. vanilla
1 Tbsp. applesauce
1 1/4 c. cocoa powder
1 c. flour
Preheat oven to 350. Lightly coat a 9x13" baking pan with vegetable cooking spray. In a large bowl, using an electric mixer, beat the eggs (or substitute) and sugars until smooth. Beat in the pumpkin, vanilla and applesauce. Sift together cocoa and flour. Add to the pumpkin mixture, beating just until combined. Pour batter into the prepared pan and bake for 25 minutes. The brownies will still be a little soft in the center. Remove from the oven and cool before cutting.
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