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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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September 22, 2011

Pumpkin Brownies

Some days I wake up and am immediately in the mood for baking.  This occurs more often as autumn comes into view.  Maybe it's all the pumpkin recipes that are flooding the Food Network channel right now or maybe it's receiving the fall issues of my foodie magazines that are being delivered to my mailbox lately.  Well, whatever the reason, today was a day to try Pumpkin Brownies. 

You can add almost anything to brownies and call it good, right?!

So, I hunkered down, made myself a homemade pumpkin spiced latte and got to mixin'.
I made my brownies from scratch, but if you're looking for a quicker version, you can use your favorite box brownie brand and substitute half the oil with pumpkin puree.  And if you're really wanting a low-fat brownie, substitute all of the oil with half applesauce and half pumpkin puree.

Here's what you need for success:

Then at the last minute, I decided to add 1/2 tsp. of pumpkin pie spice as well.

Melt the butter and mix in the sugar.

Add the pumpkin puree.

The eggs...

The vanilla extract......

Pumpkin pie spice......

Powdered cocoa.......


Sea Salt.......

Baking powder......

After combined, pour into an 8 X 8 baking dish. 

Bake for 45 minutes......

Take a bite of heaven......

1/2 cup unsalted butter
1/2 cup pumpkin puree
2 cups white sugar
4 whole eggs
2 tsp. vanilla extract
2/3 cup cocoa powder
1 cup flour
1/2 tsp. salt
1/2 tsp. pumpkin pie spice
1/2 tsp. baking powder

Preheat oven to 350 degrees.  Spray non-stick spray on a 8 X 8 pan.  Melt butter, remove from heat and add ingredients in the order listed, stirring well by hand.
Bake for 45-47 minutes.  Do not over bake.

You can substitute the 8 X 8 pan for a 9 X 13 and shorten the baking time to 25 - 30 minutes.

Thank you for taking time out of your busy day to leave a comment. I love to hear from you! Have a fantastic day!

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