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:
- 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.
- Bake 40-45 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack.
- Prepare white chocolate cream cheese frosting. frost brownies and cut into squares.
White Chocolate Cream Cheese Frosting:
- Heat cream in small saucepan over medium heat until almost boiling; remove from heat. Add white chocolate; stir until completely melted. Cool slightly.
- 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. =]
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