Pumpkin Brownies With Chocolate Ganache Recipes

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.

PUMPKIN-CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer. Place first 3 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.
• Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture; cool 10 minutes.
• Grease a 13- x 9-inch baking pan with butter. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease (with butter) and flour parchment paper.
• Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
• Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
• Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using parchment paper sides as handles. Gently remove parchment paper, and cut brownies into 24 squares.

CHOCOLATE-PUMPKIN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine pumpkin, brown sugar, applesauce, egg whites, and egg in a large mixing bowl. Beat using an electric mixer on medium speed until blended. Add flour, cocoa, baking powder, cinnamon, nutmeg, cloves, and salt. Beat on low speed until batter is smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely in the pan on a wire rack.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

SKILLET BROWNIE WITH CHOCOLATE GANACHE FROSTING

Steps:

• Heat the oven to 350 degrees. Lightly butter a 10-inch oven-safe skillet. Fill a medium pot with about 1 1/2 inches of water, and bring to a simmer. Place a medium bowl over the pot and add the chocolate, butter and oil. Heat, stirring frequently, until the chocolate and butter are melted. (Alternatively, place the chocolate, butter and oil in microwave-safe bowl, and microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, stirring after each, until the butter and chocolate are melted.) Remove the bowl from the heat and whisk in the light brown sugar and granulated sugar. (The mixture will be grainy.)
• In a medium bowl, whisk together flour, baking powder and salt and set aside. To the chocolate mixture, add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture and mix until just incorporated. Pour the batter into the prepared skillet and spread into an even layer using a spatula.
• Bake the brownie until the surface appears set: A toothpick inserted into the center should come out with a few moist crumbs attached, 30 to 33 minutes. Let cool completely.
• While the brownie cools, make the ganache: Place the chocolate in a medium, heat-safe bowl. Bring the cream to a simmer in a small pot over medium heat. Pour the hot cream over the chocolate and let it stand undisturbed for 15 seconds. Stir the ganache until the chocolate is melted and the mixture is smooth. Let cool slightly.
• Once the brownie is cool, spread the ganache onto the brownie in an even layer. (It will have thickened slightly. If it's not thick enough, you can refrigerate it for 10 minutes or so; if it thickens too much, you can microwave it in 10-second bursts in a microwave-safe bowl until it's spreadable again.) Sprinkle with flaky sea salt.

PUMPKIN BROWNIES WITH CHOCOLATE GANACHE

Steps:

• 1. Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
• 2. Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted. While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside.
• 3. Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
• 4. Spread 3/4 the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 minutes - do not overbake.
• 5. Remove to cooling rack to cool completely. Before serving, prepare the ganache.
• 6. To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.