Below are the seven pumpkin dessert recipes posted to my blog this week:
Offer brownies to anyone and you’ll get a resounding ‘yes’ and ‘thank you’.
Well, at least to a majority. I know some folks who don’t like chocolate.
It’s hard to wrap my head around that sentiment. But, to each his own.
It’s all about pumpkin in the fall season. Found a recipe that encorporates pumpkin into brownies.
My opinion of this recipe? I LOVED it.
I look forward to baking this again and again and again. (SMILING)
You can make your own pumpkin puree, but canned pumpkin is just as good.
I’m the first one to bake from scratch instead of using a cake mix.
However, at times I will take the short cut IF there is no difference in taste or texture.
Yes, canned and fresh pumpkin yield the same result in taste and texture.
I use the Libby’s brand.
So, here we go with the recipe.
Pumpkin Brownies ~ Fall Comfort
Adapted by Carmen Ortiz of Baking is my Zen
Yields: 16 servings
Ingredients
¾ cup flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups sugar
2 teaspoons vanilla
3 eggs
¼ cup cocoa powder
½ cup chocolate chips
½ cup pumpkin puree
½ cup walnuts, chopped
1 teaspoon cinnamon
½ teaspoon cloves (I use pumpkin spice)
½ teaspoon nutmeg (I use pumpkin spice)
Ingredients
¾ cup flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups sugar
2 teaspoons vanilla
3 eggs
¼ cup cocoa powder
½ cup chocolate chips
½ cup pumpkin puree
½ cup walnuts, chopped
1 teaspoon cinnamon
½ teaspoon cloves (I use pumpkin spice)
½ teaspoon nutmeg (I use pumpkin spice)
Directions
1. Preheat oven to 350 degrees.
2. Line an 8 x 8-inch baking pan with foil and spray with cooking spray.
3. dry ingredients: In a small bowl mix together flour, baking powder and salt; set aside.
4. wet ingredients: In a large bowl combine butter, sugar, and vanilla; beat in eggs one at a time with a spoon (I use a wisk).
5. Gradually add dry ingredients to wet and stir until batter is well blended. DO NOT OVERMIX.
6. Divide batter into 2 separate bowls:
BOWL 1: Blend in cocoa powder and chocolate chips.
BOWL 1: Blend in cocoa powder and chocolate chips.
BOWL 2: Blend in pumpkin puree, walnuts, cinnamon, (cloves and nutmeg-I use pumpkin spice instead).
7. Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture.
8. Repeat layers: Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture
9. Smooth out the top with spatula. Gently swirl two batters together. (I don’t swirl the batter).
10. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
11. Cool pan of brownies on cooling rack.
12. Remove from pan.
13. Cut into bars or shapes and enjoy.
RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN
Pumpkin Brownies ~ Fall Comfort
Adapted by Carmen Ortiz of Baking is my Zen
DIRECTIONS
Preheat oven to 350 degrees.
Line an 8 x 8-inch baking pan with foil and spray with cooking spray.
dry ingredients: In a small bowl mix together flour, baking powder and salt; set aside.
wet ingredients: In a large bowl combine butter, sugar, and vanilla;
beat in eggs one at a time with a spoon (I use a wisk).
Gradually add dry ingredients to wet and stir until batter is well blended. DO NOT OVERMIX.
Divide batter into 2 separate bowls:
BOWL 1:
Blend in cocoa powder and chocolate chips.
BOWL 2:
Blend in pumpkin puree, walnuts, cinnamon,
(cloves and nutmeg-I use pumpkin spice instead).
Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture.
TIP: I use an ice scooper to add batter to the pan.
Repeat layers: Pour ½ of chocolate mixture in pan followed by ½ of pumpkin mixture
Smooth out the top with spatula. Gently swirl two batters together. (I don’t swirl the batter).
Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
Cool pan of brownies on cooling rack.
Remove from pan.
Cut into bars or shapes.
Enjoy!
Just had a bite!
Pumpkin and Chocolate ~ Delish!
Peace in baking,
Carmen
Baking is my Zen…sweet nibbles for the soul
