"No matter what happens in the kitchen, never apologize." - Julia Child

Friday, October 22, 2010

Pumpkin brownies

What's better than a brownie?

A brownie made of PUMPKIN.

Don't get me wrong, I can eat chocolate any day, any time. But pumpkin I only really eat during the fall. (Yes, I know that thanks to the glories of canning and freezing I could, theoretically, eat pumpkin any time of year, but it feels more special keeping it associated with the fall. Chocolate is in its own category though. It doesn't need to be associated with anything other than my belly.)

Chocolate and pumpkin actually tends to be a pretty decent combination, but the thing I love most about these brownies is that they just completely leave out the chocolate and are made just with pumpkin, so that the pumpkin is the moist, scrumptious star of the show. I supposed a chocolateless brownie is technically a blondie, but I've always hated the term "blondie" and so I will forever after refer to these delights as pumpkin brownies.

I got the recipe from the Baking Bites site, which to a sweet-toothed lady like me is like a baked goods porn-o-rama. They are denser than a pumpkin bread, but a bit creamier than a pumpkin cake.

I basically followed the recipe except that I whisk together all my dry ingredients before incorporating them with the moist ingredients. Also, I've found that while these are delightful with nuts and etc. mixed in, they're also positively fantastic and totally divine devoid of chunky additions. These are simple to make and I highly recommend them!

Pumpkin Brownies with Pecans
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 3/4 cup all purpose flour
  • 2/3 cup chopped pecans (optional)
Preheat oven to 350F. Lightly grease an 8×8-inch baking dish.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and the pumpkin puree. In a separate bowl, whisk together the flour, spices, and salt and stir this into the moist ingredients, mixing until just combined. Add in pecans (if using) and stir to evenly distribute.

Pour batter into prepared baking dish and spread into an even layer with a spatula.

Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). Cool in the pan before slicing.
Cut them into bars or whatever shape strikes your fancy and store in an airtight container. These will keep nice and moist for several days, or several hours, really, because they're just that good.

1 comment:

Megan said...

Ooh... a pumpkin non-blondie. It sounds delicious. And I'm with you... eating pumpkin just feels right in the fall. I think I've had something similar with a cream cheese frosting on top.