Pumpkin Brownies

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I found myself with a whole lot of of pumpkin to use up the other day – remains from the giant-sized can I was forced to buy when my grocery store ran out of cans for normal-sized people.  What else is a girl to do but purchase enough squash for a small army when pumpkin pancakes are on the mind?  I promised myself I’d bake something with the leftovers.  And so here I am!

There’s obviously LOADS you can do with pumpkin, but I wanted to get creative.  Actually, what I really wanted was a brownie.  But I couldn’t forgo the pumpkin mountain in my fridge to fulfill my chocolate-y desires.  How utterly wasteful that would be.

Then it hit me. Pumpkin. Brownies. Half fudgy brownie.  Half dense, pumpkin-y delight.  I was so very excited about my highly original, super fun, and simply ingenious idea. Then I found out Martha Stewart had already done it.   Of course she had.

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Not to be outdone by the diva homemaker, I set out to put my own twist on the pumpkin brownie idea.  And twist it I did!  Along with performing my standard Sweet + Natural adaptations to Martha’s recipe – whole wheat pastry flour for all-purpose, Sucanat for sugar, etc. – I made a bunch of other changes to ensure I got exactly what I was looking for.  Added some extra spice to the pumpkin…used a bigger pan…but most importantly, eliminated the baking powder.  Martha’s brownie pics look too much like cake, right?  Now, I have nothing against cake.  Unless it’s trying to pose for a brownie.  In that case, believe you me, I will not be fooled.  I want fudge, not fluff.  No baking powder = lower rise = density-dense flavor-packed yumminess.  Yes.

Here’s my take on Pumpkin Brownies:

Base mixture:

2 cups whole wheat pastry flour

1/2 teaspoon salt

1 3/4 cup Sucanat

4 eggs

1 tablespoon vanilla extract

Chocolate mixture:

6 ounces grain sweetened chocolate chips

1/3 cup vegetable oil

Pumpkin mixture:

1 1/4 cup pumpkin

1/4 cup vegetable oil

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/4 teaspoon ginger

Preheat the oven to 350*F.  Spray an 11×7-inch pan with cooking spray and set aside.  For the base mixture, mix together whole wheat pastry flour and salt in a bowl.  In a separate bowl, mix together Sucanat, eggs and vanilla until well-combined.  Stir dry ingredients into wet ingredients until blended.  Divide this mixture into two bowls.  For chocolate mixture, melt chocolate chips and oil in a bowl.  Stir into one half of the base mixture.  (Note: If batter feels dry, just steal some base mixture from the remaining half and add it in.  I found the chocolate batter to be drier than the pumpkin batter, so this is totally cool to do.  The pumpkin batter is very generous and will not hold it against you.)  For pumpkin mixture, combine pumpkin, oil, cinnamon, nutmeg, cloves and ginger in a bowl.  Stir into other half of base mixture.  Spread chocolate batter evenly into prepared pan.  Top with pumpkin batter.  Bake for 25-30 minutes.  Makes 24 brownies.

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Success!  The no baking soda idea did the trick in making these Pumpkin Brownies brownies and not cakey, chocolate-and-pumpkin flavored squares.  They were indeed the fudgy, dense, pumpkin-y delights I set out to achieve.  They also just so happen to be orange and black – quite fitting for the upcoming Halloween holiday, wouldn’t you say?

What’s the most interesting brownie you’ve ever eaten?

P.S. After mentioning it in my last post, I’ve had a request to share my European vacation with you all. Now I know such a trip is totally unrelated to Sweet + Natural baking, but I’m highly tempted to oblige – mostly because I love reliving it! Would you guys be interested?

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18 Responses to “Pumpkin Brownies”


  1. 1 Amy October 24, 2009 at 12:27 pm

    Ashley, thankyou so much for posting this!

    Can’t wait to try them on my fam! So glad to have found your blog!

    Hugs…Amy

  2. 2 Lauren October 24, 2009 at 12:38 pm

    Fabulous combination of flavors! I will definitely be making these pumpkin brownies. Thanks for the recipe.

  3. 3 tosha25italia October 24, 2009 at 1:20 pm

    Mmm these look great!! : )

  4. 4 The Sister October 24, 2009 at 3:37 pm

    i want these.

  5. 5 Iris October 24, 2009 at 9:16 pm

    I agree. Fudgy is much better when it comes to brownies. I just had an amazing gluten-free brownie today from Tully’s Bakery. Stop by tomorrow for a giveaway to try her fudgy brownies!

  6. 6 Emily October 24, 2009 at 11:38 pm

    oooh, these look so good. i’ve never had success with homemade brownies. i’m always looking for good recipes, and pumpkin is my fave fall flavor, so i’m going to bookmark these! thanks!

  7. 8 Foodie (Fab and Delicious Food) October 25, 2009 at 10:06 am

    Yum, those brownies look great!

    I’d love to hear about your European vacation!

  8. 9 Kati October 25, 2009 at 6:23 pm

    Yummo! These look fab! Who doesn’t love a good brownie???

  9. 10 Sophie October 26, 2009 at 3:26 am

    MMMMMMMMMMMMM,…these pumpkin brownies look to die for,..

    Waw!!! Georgous too!

  10. 11 Gena October 27, 2009 at 2:09 pm

    These look awesome! I love pumpkin in any incarnation.

  11. 12 Diana (Soap & Chocolate) October 28, 2009 at 1:48 pm

    Of course I would love to hear about your trip! I’m a big fan of travel. 😉

    Loving those brownies, esp. w/o the baking soda! I’m all for more dense fudginess. No need for dry cake up in here!

  12. 13 Elina October 28, 2009 at 5:40 pm

    Wow. I definitely agree that fudgy brownies are definitely superior to the cakey ones. These look absolutely incredible!!! I think I’m going to make them this Saturday and bring to a Halloween party. They’re healthy, right? 😉

  13. 14 dishin October 30, 2009 at 12:20 pm

    What a great combo! I’m all for the fudgey-ness!

  14. 15 Stephanie October 30, 2009 at 1:35 pm

    Very yummy, I made these and took them to my husband’s work…. They were a big hit! 🙂

  15. 16 Niki December 28, 2009 at 11:21 pm

    pumpkin brownies! who would have thought? I don’t think I ever would have put those ingredients together but it actually sounds really good. I’m interested in trying out that recipe now. Thanks

  16. 17 Erika September 21, 2010 at 5:21 pm

    These had such an great fudgey brownie, I brought these to a bbq are they were a hit. The only adjustment I would make is to do 2/3 chocolate with 1/3 pumpkin rather than half & half. They definitely tasted amazing for all the healthy substitutes.


  1. 1 Pumpkin Brownies | Eating Up Trackback on October 9, 2010 at 12:27 am
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