Pumpkin fudge brownies

Thanksgiving is fast approaching, and thus I feel compelled to post more recipes involving pumpkin.  As is the case with many things, pumpkin is typically even better when paired with my favourite thing in all the world, chocolate.  I’ve made many recipes where pumpkin is the base and chocolate is added (like pumpkin chocolate chip bars), but I’ve never made a mainly chocolate thing and added pumpkin, so when I saw this recipe, I was intrigued.  I have precious little pumpkin to spare so I just made a half batch, but the original recipe will make a nice large pan.

In addition to tasting delicious when added to most things, pumpkin also adds great texture to baked goods and makes them super moist.  So these brownies are among the fudgiest I have made in a while. (They will fall apart if you try to cut them when they’re warm…not like I tried to do that or anything.)  I know you can never have too many brownie recipes, so this is a great one to add to the mix in the October/November time period!

Pumpkin fudge brownies (adapted from Heather Christo)

Ingredients

  • 4 oz dark chocolate pieces (this is about 110 grams)
  • 1/2 cup butter (again, about 100 grams)
  • 1 cup sugar
  • 1/4+ cup pumpkin puree – the original recipe called for 1/2 cup and I like to go heavy on pumpkin flavour so I put in about 1/3 of a cup
  • 
2 eggs
  • 2/3 cup flour
  • 
3 Tbs dark cocoa powder
  • 6 oz semi sweet chocolate chips
Preheat the oven to 180 C / 350 F.  Line a square pan with parchment paper.  Microwave the dark chocolate for about a minute, pausing halfway through to stir and check on it (burnt chocolate is the worst).  Once melted, stir until smooth and set aside to cool.

Meanwhile, cream the butter and sugar until light and fluffy (if you’re in a big hurry you can cheat and melt the butter a bit in the microwave although it’s best if it’s already softened).  Add the pumpkin and beat until well combined. Beat the eggs in one at a time until they are completed mixed in, and then slowly add the melted chocolate.  Add in the cocoa powder and then slowly fold the flour in until it’s just combined.  Add in the chocolate chips and mix it all up.

Transfer the batter to the prepared pan and spread it evenly to the edges.  Bake for about 20-25 minutes – but definitely check them around the 15 minute mark in case your oven is hot (since I made a half batch they weren’t super thick and cooked fairly quickly).  You know they are done when a toothpick comes out clean.  Let the brownies cool completely for the cleanest cut (and honestly burning your mouth with brownie is not the best, trust me I know).  But I won’t fault you if you try them when they’ve only cooled for about 15 minutes or so. 

IMG_6384Adding pumpkin to the butter and sugar mixture

IMG_6385Adding the melted chocolate

IMG_6387Then comes cocoa powder, followed by flour

IMG_6388Uncooked batter spread in the pan

IMG_6389And finished product!

These definitely tasted more like fudge than brownies, which was awesome.  The pumpkin is definitely what gives them their fudgier texture, and it adds a pleasant aftertaste.  If you’re unaccustomed to the pumpkin/chocolate flavour combination then it might be surprising, but if you are obsessed with it like me then it’s lovely.  The addition of all the extra chocolate chips doesn’t hurt either of course.  Overall, I can’t say this is my favourite brownie I’ve ever made, but it was a welcome change from my typical recipe and it’s always nice to make homage to one of my favourite ingredients ever (which I value all the more now that I can’t just get it whenever I want!)

One year ago (on a much healthier note): Baked cannellini beans with roasted vegetables

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