Monday, December 23, 2013

Pumpkin Brownies Recipe

Apologies, this was written up in April, but I left it for the holiday season. At least the day before Christmas Eve is a great release date for pumpkin goodies!


This semester, my Wednesdays have a 6-hour gap between classes. I usually spend it doing some homework or procrastinating. Last week I was talking to a friend, and while talking to him I randomly uttered the words "pumpkin brownie," in sudden burst of craving-fueled inspiration. 
The result of my experiment. Success? Success.

So as I was getting back to my place on the bus after my first class, I did what any logical, rational person would do, and decided that since we had cream cheese, I would make pumpkin brownies! 

Because I'm such a caring person, I kindly tormented my friend with the batter he could not have.
Naturally, once I got home I got my baking apron, took out my ingredients and supplies, and whipped these babies up. I used my brownie recipe as a template, but replaced anything calling for cacao-related products with pumpkin, and added a bit of cream cheese. I made two 8" x 8" pans (20 cm square), or you could use a 13" x 9" (33 cm x 23 cm) for a single pan per batch. 
Look at that batter!  Mixed and finished and ready to go! As you can see, I added some pecans to it- thinking of some yogurt chips next time

Pour it out nicely into the pans...doesn't it look just like brownie batter? Or, even better...goldie batter?

Out of the oven and cut. Smell was simply delightful as they baked!  Since these are meant to be brownies, I took them out when the batter stuck to the fork all crumbly-like.

Scrumptious, isn't it? 
Behold, my precious in all its glory.

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Pumpkin Brownies
Yields approximately 32 2”-square brownies. 

4 eggs 
1/3 cup granulated sugar 
1 cup light brown sugar 
2 tsp pure vanilla extract 
1/2 cup (1 stick) butter, melted 
2 cups puréed pumpkin or 15 oz. canned pumpkin 
4 oz. (1/2 cup) cream cheese, softened 
1 tbsp ground cinnamon 
2 1/4 cups flour 
1 tbsp baking powder 
1 cup pecans, walnuts, or chocolate chunks (optional) 

Preheat oven to 350˚ F. In medium bowl, beat 4 eggs together, then stir in granulated and brown sugars until fluffy. Add in vanilla extract. 

 In separate, smaller bowl, mash cream cheese and pumpkin into a thick paste. Add melted butter slowly and mix until thoroughly blended. Fold pumpkin mixture into egg mixture and blend until mixture holds together. Add cinnamon. Slowly add in flour and baking powder and mix until well-blended, then add in pecans, if desired. 

Pour into a 13” x 9” or two 8” x 8” prepared baking pans and bake 30-35 minutes, until fork or knife inserted in center comes out with fudgy crumbs clinging. Let cool for 10 minutes before slicing and enjoying your decadent treat! 

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