HEART AND SOUL ANNUAL HEALTH CHALLENGE


BY KARIMA A. KENDALL *Mindfulness during the Holidays Winter


Cut the fat in your dessert with this easy brownie recipe made with Libby’s Canned Pumpkin Ingredients: 1 2/3 cups granulated sugar 6 tablespoons butter, melted 6 tablespoons LIBBY’S® 100% Pure Pumpkin 2 tablespoons water 2 large eggs 2 teaspoons vanilla extract 1 1/3 cups all-purpose flour 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa 1/2 teaspoon baking powder 1/4 teaspoon salt


34 HEARTANDSOUL.COM 012016


Instructions: PREHEAT oven to 350° F. Grease 13 x 9-inch baking pan. COMBINE granulated sugar, butter, pumpkin and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan. BAKE for 16 to 18 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars. Store in airtight container.


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