One of the desserts that we enjoyed at our Bible Boomers Sunday school party was Paula's Pumpkin Chocolate Brownies. OMG! They were so good (and rich).
Paula admitted they were a little time-consuming to prepare, but they were certainly worth it.
PUMPKIN CHOCOLATE BROWNIES
1-1/4 cups semisweet chocolate morsels
1 cup unsalted butter, cut into pieces
3 (1-oz) unsweetened chocolate baking squares, chopped (Paula used 9 tablespoons cocoa + 3 tablespoons oil)
3 large eggs
1 cup + 2 tablespoons granulated sugar
2 tablespoons cold brewed coffee
1 tablespoons vanilla extract
2/3 cup all-purpose flour
1-1/2 teaspoon baking powder
1 teaspoon divided
1 (15-ounce) can pumpkin
3 large eggs
1/2 cup heavy cream
1/3 cup firmly packed light brown sugar
1-1/2 teaspoons pumpkin pie spice
Parchment paper
Preheat oven to 350 degrees F.
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 the first three ingredients (chocolate chips, butter, and chocolate) in top of the double boiler over the simmering water and cook, stirring occasionally 5 to 6 minutes or until everything melts. Remove from heat and cool 10 minutes.
Whisk together the eggs, the granulated sugar, coffee and vanilla in a bowl. Gradually whisk in the cooled chocolate mixture. Cool 10 minutes.
Grease a 9 x 13 - inch baking pan with butter. Line bottom and sides of pan with parchment paper extending the paper 2 to 3 inches over each end. Grease again with butter and flour the parchment paper.
Sift flour, baking powder, and 1/2 teaspoon salt in a bowl. Whisk into the chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup of the batter.
Whisk together the pumpkin, eggs, heavy cream, brown sugar, and pumpkin pie spice and remaining 1/2 teaspoon salt. Pour over the chocolate batter in pan.
Drop reserved batter in spoonfuls around top and then swirl the batter gently 3 times in one direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
Bake at 350 degrees F. for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out with a few moist crumbs.
Cool completely on a wire rack about two hours. Lift brownies from pan, using the extended parchment paper as handles. Gently remove the parchment paper, and cut brownies into 24 squares.
Note: To make ahead, refrigerate cooled uncut brownies uncovered overnight. Then cut into squares while cold.
Paula admitted they were a little time-consuming to prepare, but they were certainly worth it.
PUMPKIN CHOCOLATE BROWNIES
1-1/4 cups semisweet chocolate morsels
1 cup unsalted butter, cut into pieces
3 (1-oz) unsweetened chocolate baking squares, chopped (Paula used 9 tablespoons cocoa + 3 tablespoons oil)
3 large eggs
1 cup + 2 tablespoons granulated sugar
2 tablespoons cold brewed coffee
1 tablespoons vanilla extract
2/3 cup all-purpose flour
1-1/2 teaspoon baking powder
1 teaspoon divided
1 (15-ounce) can pumpkin
3 large eggs
1/2 cup heavy cream
1/3 cup firmly packed light brown sugar
1-1/2 teaspoons pumpkin pie spice
Parchment paper
Preheat oven to 350 degrees F.
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 the first three ingredients (chocolate chips, butter, and chocolate) in top of the double boiler over the simmering water and cook, stirring occasionally 5 to 6 minutes or until everything melts. Remove from heat and cool 10 minutes.
Whisk together the eggs, the granulated sugar, coffee and vanilla in a bowl. Gradually whisk in the cooled chocolate mixture. Cool 10 minutes.
Grease a 9 x 13 - inch baking pan with butter. Line bottom and sides of pan with parchment paper extending the paper 2 to 3 inches over each end. Grease again with butter and flour the parchment paper.
Sift flour, baking powder, and 1/2 teaspoon salt in a bowl. Whisk into the chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup of the batter.
Whisk together the pumpkin, eggs, heavy cream, brown sugar, and pumpkin pie spice and remaining 1/2 teaspoon salt. Pour over the chocolate batter in pan.
Drop reserved batter in spoonfuls around top and then swirl the batter gently 3 times in one direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
Bake at 350 degrees F. for 45 to 50 minutes or until a wooden toothpick inserted in the center comes out with a few moist crumbs.
Cool completely on a wire rack about two hours. Lift brownies from pan, using the extended parchment paper as handles. Gently remove the parchment paper, and cut brownies into 24 squares.
Note: To make ahead, refrigerate cooled uncut brownies uncovered overnight. Then cut into squares while cold.
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