I saw a recipe for Pumpkin Brownies last autumn and planned to make them as part of my Christmas baking, but I fell, sustained two broken feet, could not stand for lengthy periods, which meant no Christmas baking. The original recipe* isn’t mine and I adapted it to my own prefences, specifically, the use of dark rather than semisweet chocolate and a different spice mix. Bottom layer is pure brownie, then the spiced pumpkin layer, then the other half of the brownie batter is dolloped atop the pumpking layer and carefully swirled with a knife. They baked in a parchment-lined glass baking dish, size 8″ inch square, at 325 degrees F for approximately 50 minutes. I drove them nuts with the toothpick test several times starting at 40 minutes.
Generally, I don’t prefer the use of three mixing bowls for one cookie, but an exception was made. I also used a whisk instead of an electric mixer. Again, it’s a preference. Because they feature dark chocolate, I made them the night before first use so they’d be well-cooled and matured for my guests at Live Music Night, Saturday.
Oooooo, I like these. They’re dense, moist and flavorful. The pumpkin layer is soft, like a pie in flavor but the texture of a cake brownie. Since I love Mexican chocolate because of the spices, these tickle my palate in multiple ways. They are well worth the extra mixing bowls, the cleanup and the wait overnight. I had one as dessert for breakfast!
*The recipe was from https://www.metropolitan-market.com/recipes/pumpkin-brownies
Ms Chef in Seattle 