Monday, October 20, 2008
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