However, over the the weekend, I started baking. First, pumpkin cookies. Then, I came up with a brand new recipe. I used a basic brownie recipe that I've adapted from Rachael Ray magazine and I changed it up for this pumpkin-loving season.
I have 3 giant cans of pumpkin to use. I always buy a lot when given the opportunity because you never know when the mood for pumpkin desserts will strike. I was thinking about what I could make and I thought of brownies. I didn't want to rip off a recipe that had already been done over and over again, so I searched Pinterest and Google to see if there was already a recipe out there. There were a couple and they fit directly into the two categories I mentioned yesterday. There was something vegan, with xylitol and almond meal or something and then there was 1 can of pumpkin + one box of brownie mix.
Mmmmm, right?
Here's a real pumpkin brownie recipe that is quick to whip up and is fudgy and decadent enough to impress.
Mmmmm, right?
Here's a real pumpkin brownie recipe that is quick to whip up and is fudgy and decadent enough to impress.
Pumpkin Spice Brownies with Cream Cheese Frosting
makes an 8x8 pan
2 T. butter, softened
4 T. cocoa powder
1/2 cup pumpkin
1 t. vanilla
2 eggs
3/4 cup sugar
1 cup flour
1/2 T. pumpkin pie spice
1/2 cup chocolate chips
With a mixer, combine the butter, cocoa powder, pumpkin, vanilla, eggs, and sugar. Mix on low until combined. Hand mixer or stand mixer will work best, but you can use a big wooden spoon too, if the butter is soft enough. Stir in the flour and pumpkin pie spice until everything is well-combined. Fold in the chocolate chips.
Pour into a greased 8x8 pan and bake at 350 degrees for about 30 minutes. Check the center with a toothpick after 25 minutes.
Allow to cool and then frost with Cream Cheese Frosting, or a frosting of your choice. If you use cream cheese in the frosting, be sure to store the brownies in the fridge.
1 tub of whipped cream cheese (8 oz.)
1/2 cup butter, softened (1 stick)
1 t. vanilla
about 3 cups powdered sugar (I don't like giving exact numbers on the sugar. You know the consistency you want.)
1 T. meringue powder (Optional, but will help the frosting harden. Found in the wedding aisle at Wal-Mart)
Cream the butter and cream cheese together, using a hand mixer or the whisk on a stand mixer. Add the vanilla. Then, add the sugar until you reach the consistency you want. Add the meringue powder last.
2 T. butter, softened
4 T. cocoa powder
1/2 cup pumpkin
1 t. vanilla
2 eggs
3/4 cup sugar
1 cup flour
1/2 T. pumpkin pie spice
1/2 cup chocolate chips
With a mixer, combine the butter, cocoa powder, pumpkin, vanilla, eggs, and sugar. Mix on low until combined. Hand mixer or stand mixer will work best, but you can use a big wooden spoon too, if the butter is soft enough. Stir in the flour and pumpkin pie spice until everything is well-combined. Fold in the chocolate chips.
Pour into a greased 8x8 pan and bake at 350 degrees for about 30 minutes. Check the center with a toothpick after 25 minutes.
Allow to cool and then frost with Cream Cheese Frosting, or a frosting of your choice. If you use cream cheese in the frosting, be sure to store the brownies in the fridge.
1 tub of whipped cream cheese (8 oz.)
1/2 cup butter, softened (1 stick)
1 t. vanilla
about 3 cups powdered sugar (I don't like giving exact numbers on the sugar. You know the consistency you want.)
1 T. meringue powder (Optional, but will help the frosting harden. Found in the wedding aisle at Wal-Mart)
Cream the butter and cream cheese together, using a hand mixer or the whisk on a stand mixer. Add the vanilla. Then, add the sugar until you reach the consistency you want. Add the meringue powder last.
