I decided to try them out — minus the chocolate sauce, because my kids don't like frosting or icing. Plus, nine eggs, one and a half cups of butter and four cups of sugar make these brownies plenty sweet. In fact, the recipe called for four and a third cups of sugar and two and two thirds cups of butter, so I trimmed a bit. I also added a generous pinch of cloves, because you can't have pumpkin spices without the cloves.
The verdict: Pumpkin brownies deserve their place next to pumpkin lattes, pumpkin bread and pumpkin beer. Yum!
Happy Fall, y'all!
XOXO,
Amy
Pumpkin Brownies
Adapted from The Cake Boss Buddy Valastro's recipe in the Sept. 26 issue of People magazine
2 1/4 cups all-purpose flour
1 1/4 teaspoon ground cinnamon
1/8 teaspoon ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon table salt
Generous pinch of ground cloves
9 large eggs
2 (15 ounce) cans plain pumpkin puree
4 cups granulated sugar
1 1/2 cups unsalted butter, melted
2 cups semisweet chocolate chips
Equipment note: This recipe makes two 9X12 pans of brownies! The batter barely fit in the bowl of my KitchenAid blender and some of it was sloshing out. Next time I will use a hand mixer and my largest bowl.
Preheat oven to 350 degrees.
In a medium bowl, stir together the flour and next five ingredients. Set flour mixture aside.
Using an electric mixer, beat eggs and pumpkin on medium speed until combined. Beat in sugar.
With mixer running, add in the melted butter in a steady stream. Next, gradually add in the flour mixture, stopping now and then to scrape the sides of the bowl. Stir in the chocolate chips.
Lightly grease two 9X12 baking pans and divide the batter between the two. Bake for 45 minutes or until toothpick inserted in the middle of the brownies comes out clean.
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