Pumpkin Chocolate Brownies
Mon, Oct 21, 2013
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A little bit of moist pumpkin bread, a dollop of gooey, fudgy chocolate brownie, and if you’re really looking for a decadent dessert, a swirl of salted caramel sauce. In cupcake form they could also be topped with cream cheese frosting and a drizzle of salted caramel for an extra sweet treat. Note that if you bake them with the salted caramel, the brownies stay fairly gooey. However, when chilled {and even frozen!}, the caramel sets and they are like a cold piece of caramel fudge. Because they stay moist and are delicious when frozen, they are perfect for ice cream sandwiches. Or you can simply top them with a scoop of ice cream for individual servings a la mode.
You can make them in a pan in typical brownie fashion. However, I enjoyed baking them in cupcake {muffin} form because then I could make an assortment, mixing and matching the two batters and caramel sauce: pumpkin, chocolate, pumpkin + chocolate, all with or without salted caramel sauce.
- ½ cup vegetable oil
- 1½ cups sugar
- ⅓ cup water
- 1 cup pumpkin purée
- 2 eggs
- 1¾ cups flour
- 1 tsp baking soda
- ½ tsp nutmeg
- ½ tsp cinnamon
- ¾ cup butter
- 4 squares unsweetened chocolate (such as Baker’s chocolate)
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 1 cup flour
- 2 cups sugar
- 12 Tbsp butter
- 1 cup heavy cream
- 1 Tbsp fleur de sel
- Mix all of the ingredients together.
- Microwave the chocolate and the butter for 2 minutes until the butter melts.
- Stir the mixture until the chocolate melts.
- Stir in the sugar, eggs, and vanilla.
- Then mix in the flour.
- Heat the sugar in a 2-3 quart pan over medium-high heat until it starts to melt, at which point start whisking it.
- Continue whisking it as it clumps up, until it completely melts.
- Continue cooking the sugar until it reaches 350 degrees with a candy thermometer(it will be a dark amber color).
- Stir in the butter and mix it with a whisk or a wooden spoon until the butter melts.
- Remove it from the heat and slowly add the cream, stirring it constantly until a smooth sauce forms.
- If salted caramel is desired, stir in the fleur de sel and mix well until combined.
- Once cooled, store in a jar or a sealed container in the refrigerator.
- Spoon pumpkin bread batter (roughly two tablespoonfuls) into lined muffin tins. (Or spoon the batter into a 9x13 pan.)
- Drop a dollop of chocolate brownie batter on top of each pumpkin muffin. (If preparing in a pan, drop dollops around the top of the pan, and use a table knife to gently swirl the batters if desired.)
- Optional addition is to drizzle salted or plain caramel sauce over the top of the batter.
- Bake the brownies for 20+ minutes (depending on size of pan and thickness of brownies).
- A toothpick inserted should come out fairly clean. (The chocolate brownie portion should not be overcooked and can still be kind of gooey so that it remains fudgy when cooled.)
- Eat immediately or keep in a sealed container.
- Note that if you use the salted caramel, the brownies stay gooey but when chilled or frozen, the caramel sets and they are like a chilled piece of caramel fudge.
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Tags: caramel sauce, chocolate pumpkin brownies, chocolate pumpkin muffins, pumpkin chocolate brownies, pumpkin chocolate cupcakes, salted caramel, salted caramel pumpkin chocolate brownies, salted caramel sauce
sounds yummy!