Easy Pumpkin Brownies Recipe

In the world of desserts, brownies have always held a special place. Their rich, chocolatey goodness is something that many of us can’t resist. But what if we told you there was a way to take your brownie game up a notch? Enter the Easy Pumpkin Brownies Recipe. This delightful fusion of chocolate and pumpkin not only satisfies your sweet tooth but also adds a touch of autumnal warmth to your treat. In this article, we will guide you through the steps to create these delectable pumpkin brownies, perfect for any season.

Table of Contents

1. Introduction to Pumpkin Brownies
2. Ingredients You’ll Need
3. Preparing Your Baking Pan
4. Mixing the Dry Ingredients
5. Combining the Wet Ingredients
6. Bringing it All Together
7. Baking the Brownies
8. The Smell of Success
9. Serving Your Pumpkin Brownies
10. Variations and Toppings
11. Storing Leftover Brownies
12. Pumpkin Brownies for All Occasions
13. Frequently Asked Questions (FAQs)
14. Conclusion

1. Introduction to Pumpkin Brownies

Pumpkin brownies are a delightful twist on the classic chocolate brownie. They offer a unique blend of flavors and an extra layer of moistness, thanks to the pumpkin puree. These brownies are not only delicious but also a great way to sneak some veggies into your dessert.

2. Ingredients You’ll Need

To create these mouthwatering pumpkin brownies, you’ll need the following ingredients:

• 1 cup of pumpkin puree
• 1/2 cup of unsalted butter, melted
• 1 cup of sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1 cup of all-purpose flour
• 1/4 cup of cocoa powder
• 1/2 teaspoon of baking powder
• 1/2 teaspoon of salt
• 1/2 teaspoon of pumpkin spice

3. Preparing Your Baking Pan

Start by preheating your oven to 350°F (175°C). Grease and flour an 8×8-inch baking pan to prevent your brownies from sticking.

4. Mixing the Dry Ingredients

In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, salt, and pumpkin spice. Mix them together to ensure even distribution of these dry ingredients.

5. Combining the Wet Ingredients

In another bowl, whisk together the melted butter, sugar, eggs, vanilla extract, and pumpkin puree. Blend until the mixture is smooth and well incorporated.

6. Bringing it All Together

Now, gently fold the dry ingredient mixture into the wet ingredients. Be careful not to overmix; just combine them until no streaks of flour remain.

7. Baking the Brownies

Pour the brownie batter into your prepared baking pan, spreading it evenly. Place it in the preheated oven and bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

8. The Smell of Success

As your pumpkin brownies bake, your kitchen will be filled with the delightful aroma of chocolate and pumpkin. This is the moment when you know something wonderful is in the works.

9. Serving Your Pumpkin Brownies

Once your brownies are done, let them cool in the pan for a bit before cutting them into squares. These treats are delicious on their own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

10. Variations and Toppings

Get creative with your pumpkin brownies by adding chocolate chips, chopped nuts, or even a drizzle of caramel sauce. The possibilities are endless!

11. Storing Leftover Brownies

If you have any brownies left (which is not very likely), store them in an airtight container at room temperature for up to three days, or in the refrigerator for longer freshness.

12. Pumpkin Brownies for All Occasions

Whether it’s a cozy fall evening, a Halloween party, or Thanksgiving dessert, pumpkin brownies are versatile and can be enjoyed on various occasions. Their unique flavor profile will surely impress your guests.

13. Frequently Asked Questions (FAQs)

Q1: Can I use homemade pumpkin puree? A1: Absolutely! Homemade pumpkin puree can enhance the flavor even more.

Q2: Can I substitute pumpkin spice with cinnamon? A2: Yes, you can use cinnamon if you don’t have pumpkin spice on hand, but it will alter the flavor slightly.

Q3: Can I make these brownies gluten-free? A3: Yes, you can use gluten-free flour for a gluten-free version.

Q4: What’s the best way to store leftover brownies? A4: Store them in an airtight container at room temperature for up to three days, or in the refrigerator for longer freshness.

Q5: Can I freeze pumpkin brownies? A5: Absolutely! Wrap them tightly in plastic wrap and store them in an airtight container in the freezer for up to three months.

14. Conclusion

Indulging in the delightful flavors of pumpkin brownies is a wonderful experience for your taste buds. These easy-to-make treats combine the richness of chocolate with the earthy notes of pumpkin, creating a dessert that’s perfect for any occasion. So, grab your ingredients, follow the steps, and treat yourself to a plate of pumpkin brownies that are sure to impress.

Now that you have the recipe, it’s time to put on your apron and get baking. Enjoy the sweet and savory delight of these Easy Pumpkin Brownies, and share this recipe with your friends and family for a memorable dessert experience. Happy baking!

Source: momontimeout.com

Yield: 12

Raspberry Custard Buns recipe

Print

Raspberry Custard Buns are a delicious treat that perfectly combines the tartness of raspberries with the creamy sweetness of custard. These buns are great for breakfast, dessert, or a special treat any time of the day. Their soft, fluffy dough encases a rich custard and juicy raspberries, making each bite a delightful experience.

Prep Time 8 minutes

Cook Time 10 minutes

Total Time 18 minutes

Ingredients

• For the buns:
• 1¼ cups (300 ml) whole milk
• 4 cups plus 2 tablespoons (500 g) all-purpose flour, sifted
• 6 tablespoons (75 g) granulated sugar
• 2 teaspoons (¼ ounce (7 g)) instant yeast
• 1 ½ teaspoons ground cardamom
• ¼ teaspoon salt
• 2 large eggs, at room temperature
• 1/3 cup (75 g) lightly salted butter, cut into small pieces
• For the filling:
• 4 tablespoons (56 g) butter, at room temperature
• 4 tablespoons brown sugar
• 1 ½ cups (150 g) frozen raspberries, roughly chopped
• For the custard:
• 2 large egg yolks, at room temperature
• 1/3 cup (65) granulated sugar
• 2 tablespoons cornstarch
• 2 cups (480 ml) whole milk
• ½ vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Instructions

For the buns, in a small saucepan, heat the milk over low heat until lukewarm.

In a stand mixer fitted with the dough hook attachment, combine the flour, sugar, yeast, cardamom, and salt. Add the lukewarm milk and 1 of the eggs. Knead on low for 8 minutes. Add the butter and knead on medium for about 5 minutes more, or until the dough is very elastic and somewhat moist. Transfer the dough to lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

For the filling, in a small bowl, combine the butter and brown sugar.

Once the dough has doubled in size, line 2 baking sheets with parchment paper.

On a lightly floured surface, using a rolling pin and more flour as needed to prevent sticking, roll out the dough into a large rectangle that measures roughly 20 x 15 inches (50 x 38 cm). Spread the filling evenly across the dough all the way to the edges and sprinkle the chopped frozen raspberries on top. Starting on one of the long sides, roll the dough around the filling to form a long, roughly 20 inch (50 cm), log. Using a sharp knife, cut the log crosswise into 12 equal size buns. Divide the buns between the prepared baking sheets, cover with a tea towel, and let rise in a warm spot for 40 minutes.

For the custard, in a large bowl, whisk together the egg yolks and sugar then whisk in the cornstarch. Put the milk in a small saucepan. Scrape the seeds from the vanilla bean into the milk and add the scraped bean (or add the vanilla extract). Place over low heat and warm until just about to simmer. Remove the vanilla bean, then gradually pour the warm milk in a slow, steady stream into the egg yolk and sugar mixture, whisking constantly to avoid curdling the eggs. Pour the mixture back into the saucepan and cook over medium heat for 5 to 8 minutes, or until the custard has thickened considerably. Remove from the heat and let cool slightly.

Preheat the oven to 400ºF (200ºC).

Using a small spoon, push apart the center layer of each bun to make a hole, then fill with 1 to 2 tablespoons of the prepared custard.

In a small bowl, whisk the remaining egg and lightly brush it on top of the dough. Bake for about 15 minutes, or until nicely browned. Transfer to a wire rack to cool slightly, then top each with a dusting of confectioners’ sugar. Store at room temperature in an airtight container for up to 2 days.