Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Pumpkin Patch Brownies




Source of Recipe


All You






List of Ingredients



• 2 oz unsweetened chocolate, chopped
  
• 1/2 cup canned pure pumpkin puree
  
• 2 eggs
  
• 1 cup granulated sugar
  
• 1/2 cup light brown sugar
  
• 2 tsp vanilla extract
  
• 1/4 tsp salt
  
• 1/2 cup unsweetened cocoa powder
  
• 1/2 cup flour
  






Instructions



1. Preheat oven to 325 degrees. Line an 8-inch square metal baking pan with foil; grease.
   
2. Microwave chocolate and 2 T water on medium for 2 minutes in a microwavable bowl; stir until smooth. Stir in pumpkin puree.
   
3. With an electric mixer, beat eggs, sugars, vanilla and salt on high until thick about 2 minutes. Add pumpkin mixture on low. Stir in cocoa and then flour until blended.
   
4. Scrape batter into prepared pan. Bake until a tester comes out clean, about 30 minutes. Let cool on a rack for 1 hour.
   






Final Comments


Yield: 16 brownies

KITCHEN TIP: Frost the brownies. Beat 3 T of softened unsalted butter, 1 1/2 cups of confectioners's sugar, 3 T of pumpkin puree and 1/2 tsp of vanilla.