Harvest Pumpkin Brownies Recipes

HARVEST PUMPKIN BROWNIES/BARS

Steps:

• In a large mixing bowl, beat the pumpkin, eggs, oil and vanilla until blended.
• Combine dry ingredients; gradually stir into pumpkin mixture.
• Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
• Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
• Cool in pan on a wire rack.
• In a small mixing bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth.
• Gradually add confectioners' sugar until smooth.
• Frost brownies.
• Store in the refrigerator.
• Yield: 5-6 dozen.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
• In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
• Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
• Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
• Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

FALL HARVEST BROWNIE DELIGHTS

Steps:

• 1. Preheat your oven to 325°. Line a 13x9.2 inch baking pan with foil and make sure the edges extend over the pan. Grease the foil with cooking spray and set aside for now.
• 2. Pumpkin Filling: In a stand up mixer, beat cream cheese and 1 tablespoon of butter on medium to high speed for 30 seconds. Add the 1/2 cup of sugar. Beat until combined, you may have to scrap the sides of the bowl occasionally. Beat in 1 egg, the pumpkin and 1 teaspoon of vanilla, the cinnamon and ginger until combined. Stir in 1 tablespoon of flour. Mix well. Now place the pumpkin mixture in a separate bowl and set aside. Clean your up-right mixer for the next step.
• 3. Flour Mixture: In a small bowl combine and mix together the 1 1/4 cup of flour, the baking powder and salt. Set aside.
• 4. Chocolate Mixture: In a saucepan combine the chocolate and 3/4 cup of butter. Cook on low heat stirring constantly until melted and smooth. Remove from heat and pour into your standup mixer, gradually add the 2 1/4 cups of sugar, beating on low speed until combined. Add the 4 eggs, one at a time and beat each well before adding the next egg. Beat in your milk and 2 teaspoons of vanilla. Now gradually beat in the flour mixture until combined.
• 5. Spread the chocolate mixture evenly in your prepared pan. Now spoon the pumpkin mixture in several mounds on top of the chocolate mixture. Take a butter knife and swirl the pumpkin mixture into the chocolate mixture. Top with your chopped walnuts.
• 6. Bake for about 60 minutes or until the center is just set. Completely cool in the pan on a wire rack. Pull on the foil to lift the brownies out of the pan, cut and serve. Enjoy!
• 7. Note: If you do not have roasted pumpkin or even fresh pumpkin you can substitute one can of pumpkin (the pure 100% stuff not the pie filling) for the fresh pumpkin. 1 3/4 cup of fresh = 1 can of pumpkin.