Baking - Desserts, Decorating, Ingredient Insights

Scrummy Pumpkin Brownies

Halloween is over, and the dilemma of what to do with those leftover pumpkins is upon us. There’s soup, loaves, cookies, roasting the seeds. I decided I would try and make some pumpkin brownies. The recipe I have used in the past comes out more like a cake, and while it’s nice, it’s not very dense or chewy like a good chocolate brownie; and dense and chewy is what I wanted.  So I looked at several recipes for chocolate brownies and modified my pumpkin one in the hope that it would create a more brownie-like brownie. And I should clarify, these brownies are not just a sneaky way to use up pumpkin masked by the more popular chocolate. These brownies are all pumpkin and proud of it, there is no chocolate.

All baked, waiting to cut in and test the texture.

Most of the chocolate brownie recipes I looked at called for two eggs, and my recipe only had one, so I added an egg. I lessened the amount of flour, used brown sugar instead of white, creamed in a couple tablespoons of honey along with the sugar and butter, and I didn’t use any baking powder or soda.

I also wanted something for the top of them, since I wouldn’t be icing them, so I cooked some pumpkin seeds in maple syrup, then let them cool and harden. I chopped them up and sprinkled them on top just before baking. This was a very good addition!

Once baked, the result was pretty good. It was a little sweeter than I would have liked, but the texture was just what I had hoped for – dense and chewy. I’m going to work on tweaking the recipe a bit more before I share it, so you’ll have to use your tried and true recipes for your leftover pumpkins for now. Or chop them up and freeze them until this recipe is perfected!

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