PUMPKIN LIKE YOU’VE NEVER EATEN IT BEFORE
I know you are probably sick of seeing pumpkin recipes BUT you MUST check out these pumpkin brownies if you are a brownie lover. I promise this will be the last pumpkin recipe for the season as we move over to festive treats, meals and side-dishes for the holidays.
It’s no secret that I am passionate about brownies since I talk about them often since I created my signature fudgy brownie back in 2012. The best part about these pumpkin brownies though is that if I didn’t add pumpkin spices then you would have no idea about the pumpkin puree. This is a great way to sneak in some pumpkin nutrition to your diet. A bit of healthy works for me in a dessert of any kind.
Since I’ve played with pumpkin in the kitchen these past few weeks I had some pumpkin puree left in the refrigerator that I didn’t want to waste. I was thinking about what I wanted to make and I remembered a CBB fan telling me that she makes zucchini brownies. From that moment these pumpkin brownies were created.
I wanted my pumpkin brownies to have the same texture and density as my fudgy brownies because I like a nice thick, heavy brownie with fudge icing on top. These pumpkin brownies will remind you of pumpkin pie in one bite and chocolate brownie in another.
I must admit that I was afraid that the pumpkin would make the brownies too moist but they turned out perfect. They are moist but they keep that fudgy, thick texture that I crave when I eat brownies. I’m not a fan of cake brownies as they taste like chocolate cake to me, not brownies.
Since I’ve already mastered what I believe is the perfect fudgy brownie I worked from that recipe to create these pumpkin brownies apart from the icing. I’ve also made lemon-lime cheesecake brownies and chocolate chip cookie dough brownies both of which are dense and delicious.
I considered adding the pumpkin spice puree mixture in the middle of the brownie so there was a layer of it but decided at the last-minute just to stir it all in. I’m glad I did as these pumpkin brownies remind me of exactly what I was hoping for, pumpkin pie.
Unfortunately, I didn’t have enough butter out to make chocolate fudge icing but I did have two cans of chocolate condensed milk in the cupboard.
I looked online to see if I could turn this chocolate condensed milk into a quick chocolate frosting and sure enough it’s simple to make condensed milk icing.
If I wanted a glossy glaze for the pumpkin brownies all I would have done was heat up the condensed milk and then add a bit of water, stir and pour over the brownies similar to a ganache. I didn’t want that because I prefer a thicker chocolate icing on my pumpkin brownie.
To make a thicker condensed milk icing all once you add the water to the chocolate condensed milk after heating it up stir and then let it sit for a bit. Amazingly it thickens up and tastes delicious. It won’t rock your socks like a chocolate fudge buttercream icing would but it’s light and simple and works perfectly fine as topping for any bars and cakes.
Overall, our neighbours gave these pumpkin brownies an A++ which I was thrilled about. Oddly enough we are always passing our recipes back and forth so we can test them out.
Enough talk, let’s get to these delicious pumpkin brownies.
How to make Pumpkin Brownies
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Yield: 12 large brownies
- Pan: 9×13 baking pan
- 2 cups pumpkin puree
- 1 tbsp molasses
- 3 large eggs
- 1 cup granulated sugar
- 2.5 tbsps pumpkin spice
- 1/2 teaspoon salt
- 1 tsp baking powder
- 2 cups all-purpose flour
- 3/4 cup pure cocoa powder
- 3/4 cup melted butter
- 1 Bakers semi-sweet square
- 1/2 cup chocolate condensed milk
- 1.5 cups chocolate condensed milk for the chocolate icing
- 1 tablespoon cold water
- 1 teaspoon vanilla extract
- Pre-heat oven to 350 degrees
- In a bowl mix the pumpkin puree, pumpkin spice, 1 egg and molasses
- In another bowl melt the butter and 1 Bakes Semi-Sweet Square together then add to the granulated sugar, 2 eggs, vanilla extract and 1/3 cup chocolate condensed milk then set aside
- In another bowl sift the dry ingredients, flour, salt, baking powder and cocoa powder.
- Add the pumpkin puree mixture to the butter mixture and combine then slowly add in the flour until it’s combined. Don’t over-mix.
- Pour into a parchment paper lined over the edges 9×13 baking sheet (I spray it with cooking spray)
- Bake in a 350 degree oven for 20-25 minutes or until a toothpick comes out clean
- Condensed Milk Icing
- In a pot add the condensed milk and warm it up until it bubbles, remove from the stove and add 1 tablespoon of cold water and vanilla extract. Stir completely and set aside to thicken or use now a thin glaze.
That’s all for pumpkin recipes in 2015 so if you’ve read this far down the post that means you are considering making these pumpkin brownies. You should, they won’t disappoint you one bit.
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