FALL HARVEST BROWNIE DELIGHTS

Fall Harvest Brownie Delights image

I love the Fall Season, the colors, the smells, the foods! One of my favorites is pumpkin which my husband grows, we harvest and preserve. This little Harvest Delight is so super moist and tasty even the edge pieces are moist! I do believe the secret is in the roasted pumpkin! These are a little work but trust me they are well...

Provided by Dana Ramsey

Time 1h35m

Number Of Ingredients 22

Previous Next

Ingredients

PUMPKIN FILLING:
3 oz cream cheese, softened
1 Tbsp butter, softened
1/2 c sugar, white
1 egg
1 3/4 c fresh roasted pumpkin
1 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 Tbsp all purpose flour
FLOUR MIXTURE:
1 1/4 c all purpose flour
3/4 tsp baking powder
1/2 tsp salt
CHOCOLATE MIXTURE:
6 oz chopped unsweetened chocolate
3/4 c butter, softened
2 1/4 c sugar, white
4 eggs
1/4 c milk
2 tsp pure vanilla extract
3/4 c shopped walnuts

Steps:

1. Preheat your oven to 325°. Line a 13x9.2 inch baking pan with foil and make sure the edges extend over the pan. Grease the foil with cooking spray and set aside for now.
2. Pumpkin Filling: In a stand up mixer, beat cream cheese and 1 tablespoon of butter on medium to high speed for 30 seconds. Add the 1/2 cup of sugar. Beat until combined, you may have to scrap the sides of the bowl occasionally. Beat in 1 egg, the pumpkin and 1 teaspoon of vanilla, the cinnamon and ginger until combined. Stir in 1 tablespoon of flour. Mix well. Now place the pumpkin mixture in a separate bowl and set aside. Clean your up-right mixer for the next step.
3. Flour Mixture: In a small bowl combine and mix together the 1 1/4 cup of flour, the baking powder and salt. Set aside.
4. Chocolate Mixture: In a saucepan combine the chocolate and 3/4 cup of butter. Cook on low heat stirring constantly until melted and smooth. Remove from heat and pour into your standup mixer, gradually add the 2 1/4 cups of sugar, beating on low speed until combined. Add the 4 eggs, one at a time and beat each well before adding the next egg. Beat in your milk and 2 teaspoons of vanilla. Now gradually beat in the flour mixture until combined.
5. Spread the chocolate mixture evenly in your prepared pan. Now spoon the pumpkin mixture in several mounds on top of the chocolate mixture. Take a butter knife and swirl the pumpkin mixture into the chocolate mixture. Top with your chopped walnuts.
6. Bake for about 60 minutes or until the center is just set. Completely cool in the pan on a wire rack. Pull on the foil to lift the brownies out of the pan, cut and serve. Enjoy!
7. Note: If you do not have roasted pumpkin or even fresh pumpkin you can substitute one can of pumpkin (the pure 100% stuff not the pie filling) for the fresh pumpkin. 1 3/4 cup of fresh = 1 can of pumpkin.