Fall Harvest Brownie Delights
By
Dana Ramsey
@DRamsey
1
Ingredients
-
PUMPKIN FILLING:
-
3 ozcream cheese, softened
-
1 Tbspbutter, softened
-
1/2 csugar, white
-
1egg
-
1 3/4 cfresh roasted pumpkin
-
1 tsppure vanilla extract
-
1/2 tspground cinnamon
-
1/4 tspground ginger
-
1 Tbspall purpose flour
-
FLOUR MIXTURE:
-
1 1/4 call purpose flour
-
3/4 tspbaking powder
-
1/2 tspsalt
-
CHOCOLATE MIXTURE:
-
6 ozchopped unsweetened chocolate
-
3/4 cbutter, softened
-
2 1/4 csugar, white
-
4eggs
-
1/4 cmilk
-
2 tsppure vanilla extract
-
3/4 cshopped walnuts
How to Make Fall Harvest Brownie Delights
- Preheat your oven to 325°. Line a 13x9.2 inch baking pan with foil and make sure the edges extend over the pan. Grease the foil with cooking spray and set aside for now.
- Pumpkin Filling:
In a stand up mixer, beat cream cheese and 1 tablespoon of butter on medium to high speed for 30 seconds. Add the 1/2 cup of sugar. Beat until combined, you may have to scrap the sides of the bowl occasionally. Beat in 1 egg, the pumpkin and 1 teaspoon of vanilla, the cinnamon and ginger until combined. Stir in 1 tablespoon of flour. Mix well. Now place the pumpkin mixture in a separate bowl and set aside. Clean your up-right mixer for the next step. - Flour Mixture:
In a small bowl combine and mix together the 1 1/4 cup of flour, the baking powder and salt. Set aside. - Chocolate Mixture:
In a saucepan combine the chocolate and 3/4 cup of butter. Cook on low heat stirring constantly until melted and smooth. Remove from heat and pour into your standup mixer, gradually add the 2 1/4 cups of sugar, beating on low speed until combined. Add the 4 eggs, one at a time and beat each well before adding the next egg. Beat in your milk and 2 teaspoons of vanilla. Now gradually beat in the flour mixture until combined. - Spread the chocolate mixture evenly in your prepared pan. Now spoon the pumpkin mixture in several mounds on top of the chocolate mixture. Take a butter knife and swirl the pumpkin mixture into the chocolate mixture. Top with your chopped walnuts.
- Bake for about 60 minutes or until the center is just set. Completely cool in the pan on a wire rack. Pull on the foil to lift the brownies out of the pan, cut and serve. Enjoy!
- Note: If you do not have roasted pumpkin or even fresh pumpkin you can substitute one can of pumpkin (the pure 100% stuff not the pie filling) for the fresh pumpkin. 1 3/4 cup of fresh = 1 can of pumpkin.