Monday, October 25, 2010

What to do with all that pumpkin: Pumkin Brownies

A friend gave me an immature giant pumpkin that he had to harvest in our early frost.  Yesterday we cooked it up and strained the flesh and got 16 cups of pumpkin puree. 

I've been baking brownies to take to our HOME Group on Sunday nights cause brownies are one bowl quick and can be taken while still warm to a gathering.  So here's a twist for a brownie that is moist, sweet, chewy and almost healthy.

The key to really wonderful brownies -- besides chocolate -- is to under bake them so they are chewy, gooey inside and not over cooked on the outside.  

Joybilee Farm Pumpkin Brownies with white chocolate glaze

1 cup butter, softened
3 eggs, beaten
1 1/2 cups brown sugar
1 tsp. vanilla
2 cups pureed pumpkin, canned or home made

Mix together and beat until smooth, incorporating lots of air.

Add:
2 cups to 2 1/2 cups of whole wheat or all purpose flour,


Mix gently until just blended.  It should be the consistency of muffin batter.
Fold in 1 cup broken pecan pieces or other nuts

Spoon into greased 7 x 10 pan.  Bake at 350F for 40 minutes or until firm but still moist in centre.  Don't over cook.

Glaze:
Melt 3 oz. white chocolate and 1 oz. semisweet chocolate in separate bowls.

Spoon and Spread white chocolate over brownie while still hot.  Then make criss cross lines by drizzling the semisweet chocolate over the white and running a knife through it to swirl it.  Sprinkle with Scor toffee pieces or broken pecans, if you like, for added crunch.

Serve warm or allow the top to harden and the brownie to cool completely before serving.  Will keep well in the fridge.  Brownies are great for mailing in care packages, too.

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