Cupcaitering

Friday, October 14, 2011

Pumpkin Brownies

Brownies are good, and pumpkin is good so pumpkin brownies would have to be good, right? Maybe not....



Maybe my expectations were too high, but I was not loving this. (Maybe I should stop thinking that everything that I bake is going to be so good it will change my life?) Although if you are in the mood for a fally dessert that isn't too sweet, this could be right up your ally. If I was going to make these again I would probably up the spice in the pumpkin layer and up the chocolate in the brownie layer.

Pumpkin Brownies - adapted from "Brownies, Blondies and Bars from the Fat Witch Bakery"
For the brownie bottom:

7 tablespoons unsalted butter
1/3 cup bittersweet chocolate chips
1/2 cup plus 2 tablespoons sugar
2 eggs
1/2 tsp vanilla extract
1/3 cup flour
pinch of salt


For the pumpkin top:
6 tbs butter
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
1 cup canned pumpkin puree
1-1/4 flour
1/2 tsp baking soda
pinch of salt
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground gloves

Directions:
1) preheat the oven to 350 degrees.

2) To make the brownie bottom melt the butter and chocolate chips in a small pot over low heat and place aside. Beat the eggs, sugar and vanilla together until smooth. Add the chocolate and butter. In a small bowl whisk together flour and salt, mix together.

3)To make the pumpkin top, beat the butter and sugar together until smooth. Add the eggs and vanilla and continue beating until well combined. Add the pumpkin. Add in dry ingredients and spices.

3) Spread the brownie layer into a 9X9 pan. Pour the pumpkin top evenly over the brownie layer and bake for 30 - 35 minutes, rotating half way through.

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