After an intense pumpkin-carving session, which requires mastering a new media–gourd–and imposing your artistic vision upon it, what better way to unwind than with something warm, sweet, comforting, and Halloween related: Pumpkin Brownies! While they cannot compete with a ghoulish jack-o-lantern on the fright-o-meter, they are a vision in their own right. At our house, they absolutely must be served with vanilla ice cream and caramel sauce.
Makes 9 brownies
½ c. all-purpose (or unbleached) flour
½ c. whole wheat flour
1 tsp. baking powder
¼ tsp. salt
1.5 tsp. cinnamon
½ tsp. ground ginger
1/8-1/4 tsp. ground cloves
½ c. butter, softened
1 c. packed dark brown sugar
1 large egg plus 1 large egg yolk
1 tsp. vanilla
¾ c. pumpkin puree
vanilla ice cream
caramel sauce (home-made, or store bought)
1. Preheat oven to 350 degrees. Spray an 8-inch-square baking pan with baking spray.
2. In a small bowl, mix together the flours, baking powder, salt, and spices.
3. In a large bowl, combine softened butter and brown sugar and beat on medium-high speed until sugar is completely incorporated. Add egg, egg yolk, and vanilla and beat just to blend.
4. Add flour mixture and beat at low speed to combine. Beat in pumpkin puree.
5. Spread batter in prepared pan, and bake brownies until toothpick comes out clean, about 35 minutes. Let cool for about 10 minutes.
6. Cut warm brownies into 9 squares, and serve with vanilla ice cream and caramel sauce.