Tuesday, September 27, 2011

It's Fall!

I love love love fall! Nothing is better than the cool crisp breeze after a hot summer, especially the muggy, can't breath summer days of Washington, DC. The second the weather gets into the low 80s and Labor Day has come and went it is our fall.

This past weekend I searched my cookbooks for a fall treat that I had the ingredients on hand for- Pumpkin Pie Brownies won. I hadn't made these before, but trust the cookbook "Vegan Cookies Invade Your Cookie Jar" to the fullest Even if you aren't a vegan or have egg/dairy allergies, this is a fantastic cookbook, quickly followed up by "Vegan Cupcakes Take Over the World". Rumor has it that they have a pie cookbook coming out just in time for the holiday season which I will have to jump on.

For Brownie Layer:
4 oz bittersweet chocolate, melted
1 cup canned or pureed pumpkin
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup flour
1/4 cup Dutch cocoa powder
1 tablespoon cornstarch
1/4 teaspoon baking soda
1/4 teaspoon salt

For pumpkin layer
3/4 cup canned or pureed pumpkin
2 tablespoons cornstarch
1/2 cup (non-dairy) milk
1/3 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
pinch ground nutmeg
pinch ground allspice

Preheat oven to 350 degrees. Grease a 9 inch springform pan or a 9 inch square pan lined with parchment paper.

To make brownie layer:
Melt chocolate
In a large mixing bowl, mix together pumpkin, sugar, oil, and vanilla. Sift in the flour, cocoa powder, cornstarch, baking soda, and salt. Stir to combine, then mix in melted chocolate.

To make pumpkin layer:
mix all ingredients in a bowl and stir til thoroughly combined.

To assemble:
*On my first run it all mixed together, so I don't have a full proof tip yet, but see below on what I am going to try on my next run
Use a spatula to spread the brownie layer mixture into the prepared baking pan, bring batter to edges of pan. Pour pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm- a little jiggling is ok- and has cracked at the edges a bit.

Let brownies cool for 20 minutes, then transfer pan to the fridge to set for at least an hour and a half. Once set you can decorate with chocolate chips, cut into wedges, and serve.

*I am going to put a greased pint glass or small bowl in the middle of my pan, then pour brownie in around it- that way my sides build up a little more. Remove glass allow brownie to come to middle enough to cover and pour pumpkin mixture into center.
Would love to hear your suggestions when you make these! They are delicious even if their presentation is not perfect.
Happy Fall!

1 comment:

  1. MUST TRY THESE!! I love pumpkin! Yay for fall baking!