Tag Archives: Brownies

Pumpkin Brownies

12 Nov

After the Pumpkin Spice Cake and the Whole Wheat Pumpkin Muffins, here’s my last pumpkin recipe to share with you: Pumpkin Brownies! I’m not sure what goes better with pumpkin than chocolate. After looking through a million versions, I finally settled on a recipe from Delishhh.com.

Mmm... look at that swirl

I thought these were exceptional, and the addition of Ghiradelli chocolate chips was a stroke of genius. They were slightly more cake-like than fudge-like, and while I usually prefer the latter, they were amazing. Especially when warmed and topped with a scoop of ice cream, which I must admit I enjoyed probably 5 out of 6 nights last week. As I mentioned with my previous pumpkin recipes, I used pumpkin pie filling instead of regular pumpkin puree, which the original recipe called for. But I think you’re good either way — the pie filling makes the brownies a little sweeter and richer in the end.

Oh my goodness, look at that chocolate chip right there.

I baked these in my brand-new Bake and Store Baker from Crate and Barrel — a highly convenient wedding gift. After they cooled, all I had to do was snap the lid on and throw them in the passenger seat to take to a party. Perfect.

Oh, and by the way — one can of pumpkin pie filling is the perfect amount for this recipe, Whole Wheat Pumpkin Spice Muffins, AND the Pumpkin Cake with Spiced Buttercream. Just to give you a heads up there.

Pumpkin Swirl Brownies from Delishhh.com

¾ cup all purpose flour
½ tsp baking powder
½ tsp salt
¾ cup butter (melted)
1 ½ cups white sugar
2 tsp vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin pie filling
1tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg

Pre-heat the oven to 350 degrees and spray an 8×8 inch baking dish with cooking spray.

In a bowl, whisk to combine flour, baking powder, and salt.

In a separate bowl, mix together melted butter, sugar, and vanilla. Beat in each egg one at a time. Add in the flour mixture a little at a time, and mix until combined. Divide the batter in half evenly into 2 separate bowls.

In one of the bowls, blend in the cocoa powder and chocolate chips. In the second bowl of batter, stir in pumpkin pie filling, cinnamon, cloves, and nutmeg.

Spread the chocolate batter into the bottom of the baking dish. Pour the pumpkin batter over that. Drag a kitchen knife or spatula through to mix it a bit. (This creates a mostly chocolate base with a mostly pumpkin top. If you want a more marbled brownie, pour half of each batter in at a time for a total of four layers, and then swirl the knife through it.)

Bake in the oven at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares.

Linking up for:
YOLO Mondays from Still Being Molly and Lipgloss and Crayons
Monday Meet Ups from Covered in Grace
Made by you Monday from Skip to my Lou
Linky Party with Fine Craft Guild

Advertisements

Broccoli Brownies

20 May

Sounds disgusting, right? But much like the spinach cupcakes, they were actually pretty good! Since I committed to creating one meal and one dessert for each seasonal crop in North Carolina this year, I was again at a bit of a loss for broccoli. I Googled “broccoli dessert” and had very little success with fitting results. A search for “Broccoli cake” turned out a little better. My favorite result was this Broccoli Forest Cake, which I may have to try out one day. But from reading the recipes, I wasn’t quite convinced that any of my findings would be sweet enough if I truly focused on the broccoli.  So instead I decided to pull another Jessica Seinfeld and just hide that broccoli in a delicious dessert. Brownies it is.

Fresh Broccoli

I started off by pureeing fresh broccoli florets in my food processor (best kitchen purchase EVER). It resulted in a consistency kind of between powder and sand. I pureed enough to make 3/4 to 1 cup broccoli and set it aside. I preheated the oven to 350 F and got to work on my batter.

About to get processed

In a large bowl, I whisked together the dry ingredients: 3/4 cup flour, 1/2 cup cocoa, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.

Dry Ingredients

In a separate bowl, I combined 1/4 cup (1/2 stick) melted butter, 1/2 cup sugar, 1/2 cup packed brown sugar, 2 eggs, and 1 teaspoon vanilla. I stirred it by hand till it was just blended.

Ew, Wet Ingredients

Then I slowly added the wet mixture to the dry mixture, stirring by hand till it was just blended. Last, I stirred in the chopped broccoli and 1/2 cup dark chocolate chips.

Broccoli & Chocolate

Broccoli Brownie Batter

I greased an 8×8 pan and poured the batter in evenly. I baked the brownies for about 25-30 minutes. When you poke it, the brownies should indent just slightly. I let it cool in the pan before I cut it into slices.

Broccoli Brownies

How Sue Sees It:

  • Since the broccoli was pureed super fine, these look like normal brownies. You can’t see any green at all, just chocolate. Perfect!
  • Everyone who actually tasted them really liked them. I’d say about half of my tasters thought they were good and didn’t have any comment at all. The other half thought they were good, but did ask something like, “Hmm… this is good, but what is that?” They couldn’t quite place what they were tasting, but they did like them.
  • For a couple people, including my 16-year-old drama queen of a sister, the thought of broccoli was too much of a barrier. She ate the first half of it just fine and told me it was delicious, but when I told her there was broccoli in there, she refused to eat the rest. My brother was a similar story. I think they were being babies, but it was a good lesson: just don’t mention the broccoli at all.
  • Definitely take the time to completely puree the broccoli. If you don’t have a food processor, go get one. I got mine at Walmart for 30 bucks. The broccoli is pureed so small that you can’t taste or see it. It barely alters the flavor, and it doesn’t affect the texture at all.
  • I thought they were very tasty, especially with the chocolate chips added in for good measure. I just tasted chocolate. But similar to the spinach cupcakes, though they tasted relatively normal, they did have a bit of a funky smell to them. Store them in an airtight container to keep them moist, but open the container and let them air out a bit for a few minutes before you serve them. If someone gets a whiff of these as soon as you open the container, they may not be willing to taste them.
  • A perfect dessert for picky kids and spouses who aren’t getting enough vegetables in their diet!
  • If you would rather incorporate zucchini instead of broccoli, follow the same method, but increase the amount of flour to 1 cup to balance out the extra water content.