Receta Pumpkin-White Chocolate Brownies
Pumpkin-White Chocolate Brownies
By Eliot, on October 28th, 2012
OK.
Do brownies have to be chocolate?
Do they have to be rich and gooey and delicious?
Let’s just say “No” to the former and a big “YES” to the latter.
I started decorating for Halloween today (yes, I am late), and I started to set out my only two pumpkins from the garden. I picked them in August and they have been chillin’ on the kitchen floor ever since.
The Mammoth Gold is on the left and I cannot remember what the other variety is.
The goblins must have been at it, however, because when I picked up the largest pumpkin (a Mammoth Gold variety), I noticed that it was getting a little soft on one side.
It was fated not to be a decoration but to get roasted in the oven.
Roasted, collapsed, and ready to scoop out and puree.
This marvel yielded over 12 cups of pumpkin puree.
I put lots in the freezer.
I made Avanika’s original pumpkin-sage cupcakes (see my last post) with part of it and I wanted to try something a bit different. I had not been to Martha’s site in a really long time but since Avanika pulled her recipe from there (and it was soooo gooood) I decided to mosey on over and look for more pumpkin recipes.
I found another keeper: Pumpkin Chocolate Chip Squares.
You know I can’t leave well enough alone.
So I swapped in white chocolate instead of semi-sweet chocolate chips.
The results were out of this world!
To make my Pumpkin-White Chocolate Brownies, just add one bag of white chocolate morsels and leave out the chocolate chips.
Did someone break my 12 x 9 baking pan????? I had to use to 9×9 pans.
These turned out quite delicious but a bit crumbly. They really reminded me of a “Knobby Apple Cake” that my mom makes. (Apple? Pumpkin? I know they are totally different, but this really reminded me of that apple cake.)
And so much for that healthy eating trend I started. But hey, I am taking more than half of them to work with me and hiding them far away from my office in the lounge.
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