ISO: ISO Pumpkin Brownies. Kids have requested this and...
- Thread starter mimi
- Start date
In Search Of:
Mimi, I have a Chocolate Pumpkin Brownie Recipe from Food & Wine '97 ...>
if you would like me to post it. The Pumpkin Batter is dropped into the Chocolate Batter.
Also, have a recipe for Pumpkin Brownies with dollops of Cream Cheese placed on the pumpkin batter. It is a recipe from Bon Appetit but can't find the date.
If you wish either, let me know and I'll post them.
They are not tried and true however, just have them in my recipe file.
if you would like me to post it. The Pumpkin Batter is dropped into the Chocolate Batter.
Also, have a recipe for Pumpkin Brownies with dollops of Cream Cheese placed on the pumpkin batter. It is a recipe from Bon Appetit but can't find the date.
If you wish either, let me know and I'll post them.
They are not tried and true however, just have them in my recipe file.
misplaced-in-az
Well-known member
Mimi, I made these Pumpkin Brownies and everyone loved them.
PUMPKIN CHOCOLATE BROWNIES
INGREIENTS:
1/2 cup Libby's 100% pure pumpkin
1/3 cup brown sugar blend(Splenda)
(I used regular brown sugar)
1 lg.egg
2 lg. egg whites
2 Tbls. vegatable oil
1 cup flour
1 tsp.baking powder
1 tsp. cocoa
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp salt
1/4 tsp. nutmeg
1/3 cup chocolate morsels
Preheat oven to 350º Spray 8" or 9" pan with nonstick cooking spray.
COMBINE: Pumpkin, sugar, egg, egg whites and oil in a large bowl. Beat with electic mixer on medium speed, until blended. Add flour, baking powder, spices, cocoa and salt. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly in prepared pan.
BAKE for 25-30 minutes or until pick inserted in center, comes out clean. Cool in pan on wire rack.
Hope this will be helpful.
PUMPKIN CHOCOLATE BROWNIES
INGREIENTS:
1/2 cup Libby's 100% pure pumpkin
1/3 cup brown sugar blend(Splenda)
(I used regular brown sugar)
1 lg.egg
2 lg. egg whites
2 Tbls. vegatable oil
1 cup flour
1 tsp.baking powder
1 tsp. cocoa
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp salt
1/4 tsp. nutmeg
1/3 cup chocolate morsels
Preheat oven to 350º Spray 8" or 9" pan with nonstick cooking spray.
COMBINE: Pumpkin, sugar, egg, egg whites and oil in a large bowl. Beat with electic mixer on medium speed, until blended. Add flour, baking powder, spices, cocoa and salt. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly in prepared pan.
BAKE for 25-30 minutes or until pick inserted in center, comes out clean. Cool in pan on wire rack.
Hope this will be helpful.
Gay I would love both of those, but ONLY if you already have them typed up, because...
I will probably only make these things once a year. So if you have them typed up (in a file that you can copy/paste), I'd like to add them to my recipe file too, but if not, please PLEASE don't bother!
I will probably only make these things once a year. So if you have them typed up (in a file that you can copy/paste), I'd like to add them to my recipe file too, but if not, please PLEASE don't bother!
) Thanks Val!Mimi, Recipe - Chocolate Pumpkin Brownies (Food & Wine Magazine 11/97)
Chocolate Pumpkin Brownies
Makes 24 brownies
1 tablespoon unsalted butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1 large egg
1/3 cup canned pumpkin puree
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 tablespoon all-purpose flour
Chocolate Batter
5-1/2 ounces best-quality semisweet chocolate, finely chopped
1-1/4 sticks (5 ounces) unsalted butter, cut into 1-inch pieces
4 large eggs, at room temperature
1-1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1-1/3 cups all-purpose flour
1 heaping cup large walnut pieces (about 4 ounces), optional
Make the Pumpkin Batter: Preheat the oven to 350 Degrees F. Lightly butter a 13-by-9-inch baking dish. In a small bowl, using an electric mixer, beat the butter with the cream cheese until smooth. Beat in the sugar, scraping the bowl occasionally. Beat in the egg, then add the pumpkin puree, vanilla, cinnamon and ginger. Stir in the flour.
Make the Chocolate Batter: Combine the semisweet chocolate and butter in a medium bowl. Set the bowl over a saucepan with 1-inch of simmering water and stir occasionally until melted. In a large bowl, combine the eggs with the sugar, vanilla and salt; set the bowl over the saucepan of simmering water and using an electric mixer, beat at low speed until blended. Increase the speed to medium and beat until the mixture is warm to the touch. Remove from the heat and continue to beat until the mixture is thick and fluffy, about 5 minutes. Using a large rubber spatula, fold in the melted chocolate. Sift the flour over the warm batter and fold it in just until combined. Fold in the walnut pieces.
Spread the chocolate batter evenly in the prepared pan. Using a tablespoon, drop dollops of the pumpkin batter all over the top. Using the back of a butter knife, swirl the pumpkin batter into the chocolate; don't overdo it or the swirl pattern will be lost. Bake for about 50 minutes, or until skewer inserted in the center comes out clean. Let the brownies cool completely before cutting.
Recipe Source: Food & Wine Magazine 11/97
Chocolate Pumpkin Brownies
Makes 24 brownies
1 tablespoon unsalted butter, softened
3 ounces cream cheese, softened
1/2 cup sugar
1 large egg
1/3 cup canned pumpkin puree
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 tablespoon all-purpose flour
Chocolate Batter
5-1/2 ounces best-quality semisweet chocolate, finely chopped
1-1/4 sticks (5 ounces) unsalted butter, cut into 1-inch pieces
4 large eggs, at room temperature
1-1/2 cups sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1-1/3 cups all-purpose flour
1 heaping cup large walnut pieces (about 4 ounces), optional
Make the Pumpkin Batter: Preheat the oven to 350 Degrees F. Lightly butter a 13-by-9-inch baking dish. In a small bowl, using an electric mixer, beat the butter with the cream cheese until smooth. Beat in the sugar, scraping the bowl occasionally. Beat in the egg, then add the pumpkin puree, vanilla, cinnamon and ginger. Stir in the flour.
Make the Chocolate Batter: Combine the semisweet chocolate and butter in a medium bowl. Set the bowl over a saucepan with 1-inch of simmering water and stir occasionally until melted. In a large bowl, combine the eggs with the sugar, vanilla and salt; set the bowl over the saucepan of simmering water and using an electric mixer, beat at low speed until blended. Increase the speed to medium and beat until the mixture is warm to the touch. Remove from the heat and continue to beat until the mixture is thick and fluffy, about 5 minutes. Using a large rubber spatula, fold in the melted chocolate. Sift the flour over the warm batter and fold it in just until combined. Fold in the walnut pieces.
Spread the chocolate batter evenly in the prepared pan. Using a tablespoon, drop dollops of the pumpkin batter all over the top. Using the back of a butter knife, swirl the pumpkin batter into the chocolate; don't overdo it or the swirl pattern will be lost. Bake for about 50 minutes, or until skewer inserted in the center comes out clean. Let the brownies cool completely before cutting.
Recipe Source: Food & Wine Magazine 11/97
Recipe: Pumpkin Brownies with Vanilla Ice Cream and Warm Caramel Sauce
Pumpkin Brownies with Vanilla Ice Cream and Warm Caramel Sauce
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed brown sugar
1 large egg
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon (generous) ground cloves
1/4 teaspoon salt
3/4 cup canned solid-pack pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, room temperature
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla
Vanilla ice cream or frozen yogurt
Purchased caramel sauce, warmed
Preheat oven to 350 Degrees F. Butter and flour an 8-inch square glass baking dish.
Using an electric mixer, beat butter in a large bowl until light. Gradually add brown sugar and beat well, about 2 minutes.
Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed. Beat in pumpkin. Stir in the nuts. Spread batter in prepared pan(batter will be thick).
Mix cream cheese, sugar, egg yolk, cream and 1/2 teaspoon vanilla in a bowl, blending well. Drop cream cheese mixture by heaping tablespoons on top of batter. Using a small knife, gently stir cream cheese mixture into batter, creating a marbled pattern.
Bake until tester inserted into the center comes out clean, about 35 minutes. (Can be made 1 day ahead. Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 Degree F. oven for 15 minutes before serving)
Cut brownies into squares. Arrange on plates. Top with a scoop of ice cream and drizzle with warmed caramel sauce.
Recipe Source: Bon Appetit - October 1993
Betty Rosbottom Recipe
Enjoy!
Pumpkin Brownies with Vanilla Ice Cream and Warm Caramel Sauce
1/2 cup (1 stick) unsalted butter, room temperature
1 cup firmly packed brown sugar
1 large egg
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon (generous) ground cloves
1/4 teaspoon salt
3/4 cup canned solid-pack pumpkin
1/2 cup coarsely chopped pecans
1/4 cup cream cheese, room temperature
2 tablespoons sugar
1 egg yolk
2 teaspoons whipping cream
1/2 teaspoon vanilla
Vanilla ice cream or frozen yogurt
Purchased caramel sauce, warmed
Preheat oven to 350 Degrees F. Butter and flour an 8-inch square glass baking dish.
Using an electric mixer, beat butter in a large bowl until light. Gradually add brown sugar and beat well, about 2 minutes.
Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed. Beat in pumpkin. Stir in the nuts. Spread batter in prepared pan(batter will be thick).
Mix cream cheese, sugar, egg yolk, cream and 1/2 teaspoon vanilla in a bowl, blending well. Drop cream cheese mixture by heaping tablespoons on top of batter. Using a small knife, gently stir cream cheese mixture into batter, creating a marbled pattern.
Bake until tester inserted into the center comes out clean, about 35 minutes. (Can be made 1 day ahead. Cool. Cover with foil and let stand at room temperature. Reheat covered in 350 Degree F. oven for 15 minutes before serving)
Cut brownies into squares. Arrange on plates. Top with a scoop of ice cream and drizzle with warmed caramel sauce.
Recipe Source: Bon Appetit - October 1993
Betty Rosbottom Recipe
Enjoy!
misplaced-in-az
Well-known member
Glad you liked them. I'm not sure the pumpkin "brownies" can come (m)
out "fudgy" because of the pumpkin. Most of the recipes I have seen say they are more cake like. Let me know if you find a fudgy one.
out "fudgy" because of the pumpkin. Most of the recipes I have seen say they are more cake like. Let me know if you find a fudgy one.
Mimi, here's one to chcke out: REC: Chocolate and Pumpkin Squares...
Chocolate and Pumpkin Squares
Makes about 16 squares
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup HERSHEY'®S Cocoa
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
Chocolate Frosting (recipe follows)
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Beat butter and sugar in medium bowl until well blended. Add eggs and vanilla; beat until smooth and creamy. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture. Remove 1-1/4 cups batter to small bowl; add cocoa, blending well. To remaining batter, blend in pumpkin and pumpkin pie spice. Spread chocolate batter into prepared pan; spread pumpkin batter over chocolate.
3. Bake 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with Chocolate Frosting. Cut into squares.
Chocolate Frosting:
Makes about 1 cup
Ingredients
1 cup powdered sugar
1/4 cup HERSHEY'®S Cocoa
3 tablespoons butter or margarine, softened
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Stir together powdered sugar and cocoa. Beat butter in small bowl until creamy; gradually add sugar mixture alternately with milk, beating until desired consistency. Stir in vanilla.
http://www.favoritebrandrecipes.com/Recipes/280/3676001280.htm
Chocolate and Pumpkin Squares
Makes about 16 squares
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup HERSHEY'®S Cocoa
1/2 cup canned pumpkin
1/2 teaspoon pumpkin pie spice
Chocolate Frosting (recipe follows)
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Beat butter and sugar in medium bowl until well blended. Add eggs and vanilla; beat until smooth and creamy. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture. Remove 1-1/4 cups batter to small bowl; add cocoa, blending well. To remaining batter, blend in pumpkin and pumpkin pie spice. Spread chocolate batter into prepared pan; spread pumpkin batter over chocolate.
3. Bake 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with Chocolate Frosting. Cut into squares.
Chocolate Frosting:
Makes about 1 cup
Ingredients
1 cup powdered sugar
1/4 cup HERSHEY'®S Cocoa
3 tablespoons butter or margarine, softened
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Stir together powdered sugar and cocoa. Beat butter in small bowl until creamy; gradually add sugar mixture alternately with milk, beating until desired consistency. Stir in vanilla.
http://www.favoritebrandrecipes.com/Recipes/280/3676001280.htm
Here's another: REC: Pumpkin Chocolate-Chip Squares...
Pumpkin Chocolate-Chip Squares
Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin purée
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
http://www.marthastewart.com/page.jhtml?type=content&id=recipe4474
Pumpkin Chocolate-Chip Squares
Makes 24
2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin purée
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350°. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
2. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
3. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
4. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
Note: If you can’t find pumpkin-pie spice, substitute 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves (all ground).
http://www.marthastewart.com/page.jhtml?type=content&id=recipe4474