Pumpkin Patch Brownies

[xiane]

Ingredients
2 oz unsweetened chocolate
1/2 C canned pureed pumpkin
2 eggs
1 C granulated sugar
1/2 C light brown sugar
2 tsp vanilla extract
1/4 tsp salt
1/2 C unsweetened cocoa powder
1/2 C flour [I used wheat]

A. Preheat your oven to 325 degrees F. Grease an 8 inch square pan [they say to use a metal pan - if yours isn't nonstick you can line it with foil.]
B. Microwave chocolate and 2 Tbsp water on medium for 2 minutes in a microwavable bowl; stir until smooth. Stir in pumpkin puree.
C. In another [larger] bowl, beat eggs, sugars, vanilla and salt on high with an electric mixer [I used an immersion] until thick - about 2 minutes. Add pumpkin mixture on low. Stir in cocoa then flour until blended.
D. Scrape batter into prepared pan. Bake until a tester comes out clean, about 30 minutes. Let cool on a rack for about an hour.

Yields 16 brownies, with 126 calories per brownie.

I will be dusting mine with powdered sugar, through a star stencil. :)

Comments

[evilevi.livejournal.com]

Ohhhhhhhhhh! I will definitely have to make these.

[xiane.livejournal.com]

Mine are in the oven *right now* and I'll post a photo and review as soon as they are available. ;)

They smell absolutely divine and look chocolatey enough to satisfy the most demanding of chocoholics!

[xiane.livejournal.com]

Seriously, how can you go wrong with that list of ingredients AND the calorie count! Wow! :)

[phir.livejournal.com]

weed brownies?

[xiane.livejournal.com]

Not for me [I'm distressingly sober at all times these days], but I bet they could be adjusted for that quite easily. All that chocolate would hide a multitude of sins, heh. :D

[ladylizbet.livejournal.com]

Yum! I'm going to try those. I still have a can of pumpkin!

xx

[ladylizbet.livejournal.com]

BTW, is it flour with the raising agent, or all purpose flour?

xx

[xiane.livejournal.com]

The recipe didn't specify, and I used regular ol' all-purpose. The brownies are very rich and solid. My thought is that maybe with lofty flour they might be fluffier? The batch I made is almost like fudge, it is so rich.
The proof will be in the eating tonight! :D

[ladylizbet.livejournal.com]

so, what do you think then? All purpose, or flour with the raising agent?

mmm.... brownies.

xx

[xiane.livejournal.com]

I've been consumed with making some smelly stuff sales, sorry! ;)

Here's the verdict - with the regular flour they were more like fudge. That was FABULOUS as far as richness, etc, but I think for poufy-er brownies I'd use the self-rising. Can I just say that the flavour of these was EXCELLENT. OMG. :D

[ladylizbet.livejournal.com]

So, either or then. Hmm... perhaps a batch of each then. lol.

xx

[warm-fuzzle.livejournal.com]

holy crap!

[xiane.livejournal.com]

Does this mean you approve? :D

[warm-fuzzle.livejournal.com]

I was totally going to make these infact, but I already have a lot to make so I gave up on that idea.

[xiane.livejournal.com]

That's what the weekend is for! :D

[boadiccea.livejournal.com]

OMG that sounds GOOD!

[xiane.livejournal.com]

Reviews to follow!

[anmorata.livejournal.com]

*memory-marks*

[xiane.livejournal.com]

In a comment up above, Lizbet pointed out that the recipe didn't specify flour. I made some notes about what I think would happen if I subsituted self-rising... these came out almost fudgey. I'll post pics and a review this evening!

[bestiame.livejournal.com]

oh baby.

jacob and i were the reluctant recipients of about 30 butternut squash over the weekend (his mom had a bumper crop). she makes pumpkin pie with butternut squash instead, so i wonder if these would be any good for using some of it up...