1 1/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon sale
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup sugar
1 tablespoon unsweetened cocoa
1/2 cup miniature chocolate chips
1/4 cup milk
1/4 cup applesauce
2 eggs
2 tablespoons oil
1 teaspoon vanilla
1 cup pureed pumpkin (I used canned)
3 oz bittersweet chocolate, melted and cooled

1. Heat your oven to 350; spray a 13x9 glass pan with non-stick spray.

2. Combine all the dry ingredients in a medium bowl; set aside. Combine all of the wet ingredients in a medium bowl (I use a 4 cup glass measuring cup), and whisk until smooth. Add the wet ingredients to the dry and gently mix and fold together with a rubber spatula until just combined. Scrape the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or almost clean (a few moist crumbs are OK).

3. Cool completely before cutting into squares (if you can wait that long). A plastic knife makes nice, clean cuts. Serve plain, sprinkle with powdered sugar, or use the glaze from my Pumpkin Chocolate Chip Breakfast Cake.

1/12th cake: 257cal/12g fat/3g fiber/6 WW points
1/15th cake: 205cal/10g fat/2g fiber/5 WW points
 
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