Pumpkin Brownie Bites
With the Hanukkah here and the next set of holidays just around the corner, we are all busy, so I’ll keep this post brief. I just want to wish you good cheer as you make preparations to enjoy this exciting season. I want to encourage you to take some time for yourself. Step away from your lists and your concerns about getting everything done. Turn off the noise and sit down with a cup of tea, breath and treat yourself to something sweet.
These Pumpkin Brownie Bites will be great to have on hand for such moments. Described by my son as the best brownie I ever created―he should know, he’s eaten them all—these are lighter than traditional brownies due to the addition of pumpkin puree. The brownie is made up of three layers: a pumpkin cake at the bottom, followed by a rich chocolate center, then topped with a mixture of crystallized ginger and sea salt. The delicate pumpkin layer serves as a cushion to the rich chocolate while the combination of ginger and salt toppings bring a set of surprising tastes and textures to the overall experience. These brownies are simple to make and are sure to bring you great pleasure.
I look forward to seeing you in my kitchen, gathering flavors, soon.
Dena
Pumpkin Brownie Bites
Yield: 30 Brownies
Ingredients:
- 8 tablespoons unsalted butter, plus more for pan
- 6 ounces bittersweet or chocolate chips
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 3/4 cups brown sugar
- 4 eggs
- 1 tablespoon pure vanilla extract
- 2 cups pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- ½ cup crystallized ginger, slivered
- Sea salt
Directions:
- Preheat oven to 350 degrees. Butter a 9 by 13-inch baking pan and line with parchment paper. Butter again.
- Melt the chocolate and butter in the microwave oven or on the stovetop. Set aside to cool slightly. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put brown sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat until fluffy and well combined. Add in flour mixture.
- Divide the prepared batter between two medium bowls. Stir the chocolate mixture into one bowl. Stir in pumpkin mixture cinnamon, and nutmeg into the other bowl of prepared batter.
- Spread the pumpkin batter evenly on the bottom of the prepared pan. Top with the chocolate mixture, spreading evenly. With a small knife, swirl the two batters to create a marbled effect. Sprinkle with the crystallized ginger and sea salt, to taste.
- Bake until set, 40 to 45 minutes.
- Let cool in pan on a wire rack. Cut into 20 squares.
- Serve and enjoy.
Notes:
This recipe was adapted from the Martha Stewart website. Click here to view the original recipe.
One year ago: Warming Winter Bean Soup
Two years ago: Winter Greens Salad with Tahini and Lime
Three years ago: Cranberry Apple Breakfast Cake
Four years ago: Savory Parmesan Scones
