Pumpkins, pumpkins everywhere! I love anything pumpkin-pie, cake, seeds. Add a little spice to that orange mass and you've got yourself a delicious dish! I ran across this recipe for pumpkin brownies and I couldn't resist. Pumpkin and chocolate! I'm in HEAVEN!
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice (if you don't have pumpkin spice, you can make your own with 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/2 teaspoon each allspice and cloves all ground-I use less ginger but that's totally up to you. )
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1/2 to 1 package chocolate chips (I used milk chocolate but you can use semi sweet also)
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
These taste great with tea and coffee. The bitterness along with the spicy sweetness of the brownie is a perfect fit. I think I just described myself. Anyhoo! Enjoy!