Pumpkin Spice Brownies

It’s fall y’all, which means there’s been an explosion of pumpkin-spice goodies (or garbage, depending on how you feel about pumpkin). Though I’ve personally never been partial to the pumpkin spice latte (coffee should taste like coffee, not a Jack-O-Lantern), I am partial to this recipe for pumpkin spice brownies. The bitter dark chocolate brownie pairs really well with cinnamon and balances out the sweetness of the pumpkin.  October may have come and gone, but not too late to whip up a batch of these decadently awesome brownies.

Pumpkin Spice Brownies, makes 12 big brownies or 24 small brownies

For the Pumpkin Topping:

  • 6 tablespoons Pumpkin Puree
  • 4 oz. Cream Cheese
  • 1 egg
  • Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Clove
  • 2 tablespoons Sugar

Equipment:

  • Electric Mixer or a whisk
  • Small bowl

The Process:  In a small bowl, mix together your ingredients until thoroughly combined. I like an electric mixer because cream cheese is thick. Don’t worry of the mixture is lumpy. Those lumps will bake out in the end. Set aside.

For the Brownies: I use The Baked recipe for brownies because it really is the best brownie I’ve ever had. You can use it like me or you can use the topping on your own favorite brownie recipe or mix.

  • 1 ½ cups AP Flour
  • 1 teaspoon salt
  • 2 tablespoons dark cocoa powder
  • 11 ounces’ good quality dark chocolate, finely chopped
  • 1 cup (2 sticks) unsalted butter, cut into 1” cubes
  • 1 ½ cups sugar
  • ½ cup light brown sugar
  • 5 large eggs, at room temperature
  • 2 teaspoons vanilla extract
The prepped pan with parchment overhang. It’s the wrong size, but it is prepped.

Equipment:

  • Large Heat proof bowl (I use a glass bowl) fitted over a sauce pan to make a double boiler. (If you have a double boiler, then go ahead and use it.)
  • Parchment paper
  • 9”x13” baking dish or light metal pan (Please ignore the size of the pan in my pictures. I used the wrong sized pan and it made the cook time on my brownies. Bleh).
  • Toothpick

The Process:

1) Preheat the oven to 350 degrees.

2) Grease your baking dish with butter or shortening and line the bottom with parchment. I recommend leaving extra parchment at either end of your dish so you have some convenient handles for lifting your brownie out of the pan for slicing. Butter the parchment as well.

3) In a bowl, combine your flour, cocoa powder, and salt. Set aside.

Whisking the sugars into the melted butter and chocolate

4) In the bottom of your double boiler, Heat 1”-1 ½” of water to a simmer. You do not want the water touching the bottom of your bowl. Place the chocolate and butter in the bowl of your double boiler. Melt the butter and chocolate stirring occasionally until completely melted and combined.

5) Turn off the heat, but keep your bowl over the water of the double boiler. Add both of the sugars. Whisk until completely combined. Remove the bowl from the pan of the double boiler and let the mixture cool to room temperature.

6) Add three eggs to your chocolate mixture and and whisk together until just combined. Add the remaining eggs and vanilla and whisk until just combined. Do not over whisk or your brownies will be cakey.

7) Sprinkle the flour mixture over the chocolate. Using a spatula, gently fold the dry ingredients into the wet ingredients they are barely combined. There should still be a trace of flour throughout the mixture. Do not over overmix.

Lewis, M., & Poliafito, R. (2010). Baked Explorations: classic American desserts revisited. New York: Stewart, Tabori, & Chang.

Assembly:

1) Pour your batter into your prepared pan and smooth the top with a palette knife or butter knife.

2) Using a spoon, place large dollops of your pumpkin mixture all over the top of your brownie batter.

3) Using a clean butter knife or even a toothpick, begin dragging your knife through and around the dollops to create a marbling effect. I even used my knife to pull some of the brownie batter to the surface for increased marbling. Make sure not to over mix. You want distinct swirls of pumpkin toping.

4) Place your pan of brownies in the oven on the middle rack and bake for 30 minutes, rotating the pan halfway through baking. You can check to make sure the brownies are done by placing a tooth pick into the middle of the brownies. The toothpick should come out with just a few moist crumbs.

I used a table knife to swirl the topping with the brownie batter for a marbled effect

5) Let the brownies cool completely. You can cut them and serve them in the pan or you can use your handy parchment handles to pull your brownies out of the pan to cut them on a cutting board.

6) Storage: The brownies can be stored tightly wrapped at room temperature for up to to 4 days. Or you can freeze the brownies. Just wrap the brownies directly, rather than the pan, with two layers of cling film. The brownies will keep for up to 1 month. Just take the out and thaw them out in the refrigerator overnight.

Disclaimer: This post is unsponsored. I received nothing for it. Boo.

 

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