Tuesday, October 1, 2013

Chocolate Pumpkin Brownies

These are incredible. They are perfect for Fall.
I'll make them for Halloween.

Chocolate Pumpkin Brownies:

4 oz. cream cheese, softened
1 TBS butter, softened
1/2 C sugar
1 egg
1 C pumpkin ( you know!, not Pumpkin Pie Filling)
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp ground ginger
1 TBS flour
1 1/4 C flour
3/4 tsp baking powder
1/2 tsp salt
8 oz. unsweetened chocolate, chopped
3/4 C butter, cut into pieces
2 1/4 C sugar
4 eggs
1/4 C whole milk
2 tsp vanilla
3/4 C coarsely chopped pecans

Pre heat oven to 325 degrees
Line a 9"X 13" baking dish with foil extending over all 4 sides
Spray the foil with a vegetable cooking spray
Set Aside

In a medium bowl, with a hand mixer:
cream cheese
1 TBS butter
Beat 30 seconds
Add 1/2 C sugar, beat well
1 egg
1 tsp vanilla
Mix until well combines
Stir in 1 TBS flour
Set Aside

In a small bowl:
1 1/4 C flour
baking powder
Whisk well, Set Aside

In a saucepan:
melt chocolate and 3/4 C butter just until melted and smooth
Remove from heat
Gradually add 2 1/4 C sugar
4 eggs, one at a time
Beat in:
2 tsp vanilla
Gradually mix in flour mixture and combine well

Spread Chocolate Mixture evenly in the pan

Spoon mounds of Cream Cheese Mixture evenly over Chocolate
Use a narrow offset spatula and gently swirl the Cream Cheese into the Chocolate
Sprinkle with Walnuts

Bake 1 hour
Cool in the pan on a wire rack
Remove by lifting the foil edges and place on a flat surface
Cut into squares

Peace in the Kitchen!

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