Primo Pumpkin Brownies

Ingredients:
Brownies:
3/4 cup packed brown sugar
1/2 cup (1 stick) unsalted butter, softened
1 tsp vanilla
1 egg
1 1/3 cup all-purpose flour
1 cup solid-pack canned pumpkin
2 tsp pumpkin pie spice*
1 tsp baking powder
1/4 tsp salt
1/2 cup toffee baking bits
White Chocolate Cream Cheese Frosting:
2 tbsp whipping cream
4 squares (1 oz each) white chocolate chopped [i used 2/3 cups of white chocolate chips]
6 oz cream cheese, softened
1/3 cup powdered sugar, sifted

Directions:
Brownies:

1. Preheat oven to 350. Grease 8-inch square baking pan. [i don’t have a 8 inch pan so i used my 13x9-inch and baked it at 325 degrees since the brownies will be thinner]. Place brown sugar, butter and vanilla in bowl of electric stand mixer. Turn to medium and beat until smooth. Add egg; beat until fluffy. Stir in flour, pumpkin, pumpkin pie spice*, baking powder and salt. [*the book says that if you don’t have pumpkin pie spice—which i don’t—you can use 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp each of ground allspice and nutmeg. i didn’t have allspice either so i just added everything else. it still tastes fine] Fold in toffee bits. Spread evenly in prepared pan.
2. Bake 40-45 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack.
3. Prepare white chocolate cream cheese frosting. frost brownies and cut into squares.

White Chocolate Cream Cheese Frosting:

1. Heat cream in small saucepan over medium heat until almost boiling; remove from heat. Add white chocolate; stir until completely melted. Cool slightly.
2. Beat cream cheese and sugar in bowl of electric stand mixer at medium 1 minute or until fluffy. Beat in chocolate mixture until smooth. [feel free to taste as you’re mixing it. lol]

*Notes:
These are delightful! Jake says that they shouldn’t be allowed to be called brownies since they’re not brown; he said they should be called redheads or maybe even blondies hahaha. =]