Pumpkin Brownies

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Some of you may remember the pumpkin project last fall. I ended up with a freezer full of pumpkin purée. Recently I finally got to use most of what I had left by making pumpkin brownies for a bake sale. They were really good and very easy to do.

I have written about my opinion regarding box cake mixes. I really think they are one of the great Food Science masterpieces of our times. So in this case I started with a simple box brownie mix. The one I used was the plain one from ALDIs. It called for water, oil and eggs to be added. 


Home puréed pumpkin is wetter than canned pumpkin, so I substituted one cup of my frozen pumpkin for both the oil and water. It was brownie mix, 1 cup frozen pumpkin puree, and two eggs. 

I did a trial recipe to see if it was going to work using a 9x13 pan. They were too thin and the texture was a little stoggy. So I used a 9x9 pan and added a tsp of baking powder to the powdered mix. 


I baked them according to the package times and to an internal temp between 195 and 200. (I highly recommend getting an instant read thermometer and using it on baked goods. Much more reliable than the toothpick method.) As soon as they came out of the oven, I sprinkled 1/2 cup of chocolate chips across the top and waited 60 seconds. At that point the chocolate was soft and could be spread evenly across the brownie. This gives the appearance of having been iced and also I added a couple of handfuls of pecans on top and the chocolate was the glue!

They were very popular and chocolate and pumpkin are a magic pairing. You really can’t taste the pumpkin much at all, but it adds a lusciousness  to the texture and the chocolate flavor .   

Here is the final recipe:

Ingredients:

1 box simple brownie mix

1 tsp baking powder

1 cup homemade pumpkin purée

Or

2/3 cup canned pumpkin + 1/3 cup water

2 eggs

1/2 cup chocolate chips ( dark, light, blend, your choice)

1/2 cup fresh pecan pieces (fresh is always important in pecans!)

In one bowl mix the brownie mix and baking powder. In a second bowl blend pumpkin, water and eggs. Fold the wet into the dry, mixing until it comes together and there are no more streaks of dry mix. 

Spray a 9x9 or 8x8 pan with non-stick spray. Pour# the batter into the pan, spreading evenly, pushing batter into the corners and to the edges. 

Bake at 350 in a standard oven or 325 convection for 40 minutes. Check internal temp. Brownies are done at 195-200. 

As soon as they are out of the oven sprinkle chocolate chips across the top and wait 60 seconds. When the chips are melty, spread them evenly across the brownie top. Then add the pecans and allow to cool. 

Cut each pan into 9 pieces and enjoy!



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