Monday, October 20, 2008

Pumpkin Praline Brownies


I got a much later start than I would have liked for Pumpkin-Everything-Time-of-Year. Hopefully I'll make up for it in record time. Do you have any idea how much I love pumpkin? A lot. Enough to have two pumpkin stuffed "animals" on my coffee table until we move into winter food season. Enough to buy 10 cans of pumpkin with no specific plans to use them, just the knowledge that I am sure I'll get around to it.

Tonight, I made Pumpkin Praline Brownies. Well, brownies they are not. But they are delicious, and sweet, and perfect for this pumpkin-loving girl. The recipe includes a cream cheese frosting that I skipped for a combination of health and laziness reasons. And honestly, these bars don't need the frosting; they are stand-alone yummy.


Pumpkin Praline Brownies
Recipe from The Brownie Experience by Lisa Tanner

2 eggs, beaten
1/2 cup butter, melted
1 cup brown sugar, packed
1/4 cup honey
1 cup pumpkin puree
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon each salt, baking soda, and ginger
1/4 teaspoon each cloves and allspice
1 cup chopped pecans, toasted
3/4 cup butterscotch chips

Creamy Cream Cheese Frosting (recipe follows)
32 pecan halves

Preheat oven to 350 degrees. Butter a 13 x 9 x 2" pan.

Cream together eggs, butter, sugar, honey and pumpkin. In a separate bowl, stir together flour, cinnamon, salt, baking soda, ginger, cloves, and allspice. Slowly add dry ingredients to creamed mixture, stirring just to combine. Fold in chopped pecans and butterscotch chips. Pour batter into pan.

Bake about 25 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack.

Spread with Creamy Cream Cheese Frosting, then let set to harden.

Mark into bars and press a pecan half in center of each brownie. Chill, then cut through into bars.

Makes 32 brownies


Creamy Cream Cheese Frosting

1 3-oz. package cream cheese, softened
1 tablespoon cream or milk
1 teaspoon vanilla
2 1/2 cups powdered sugar

Cream together cheese, cream (or milk), and vanilla. Gradually add sugar, beating until smooth. Add more cream or milk, if necessary, to achieve a spreading consistency.


Step-by-Step in Pictures

7 comments:

Justin Thorp said...

Wow... those look amazing.

Joyce said...

I would love to have one of those right now! YUM!

Marcie said...

Looks delicous. I wonder how they would taste with out the nuts?
Do you have a good pumpkin muffin receipe you can share?

Marni said...

justin - Mmmm. And they taste good, too!

joyce - Maybe bake some up??

marcie - I'm sure they'd be just fine without the nuts. I just prefer the crunch in mine. And I suppose you'd have to rename the dessert because pralines typically have pecans. Hmmm, pumpkin muffins. That is a great idea. I may do that soon. I probably have a dozen recipes for them and I still have a lot of cans of pumpkin left!

Diaper Caketition Extraordinaire said...

These.Look.Sinful!

I have an awesome recipe for Pumpkin Chip Cookies my mom used to make. Her recipe makes a ton, but if you're looking for something new, let me know and I'll send it over!!

~Tiffany K.~

Carolyn Jung said...

Pumpkin AND butterscotch? I am sooooo there! I love that it's in a brownie-like package, too.

Deborah Graff said...

Oh Marni.

Robert came home last night with a little foil wrapped plate and before my conscious brain could form words my hands were outstretched in the gimme gimme position and my mouth finally caught up and squealed "the pumpkin praline brownies!" and then I shut out all noise and interference while I devoured them and then I looked up at Robert with doe eyes when he asked if there was any for him and I could only blink down at the empty little plate where there was nary a crumb and shrug as fetchingly as possible.

Thank you.

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