So, this brings us to yesterday afternoon. My sister in law, mother in law and I were texting each other, trying to decide who would bring what to our weekly family dinner that night. I am typically the designated dessert bringer, but sometimes we get a little wild and shake it up a bit. Yesterday was not one of those days. I elected to bring the dessert (and delicious cheese bread...we'll save that one for another post). While browsing through my mental catalog of everything I have in the kitchen, I realized that I had everything I needed to make the oh so delicious Browned butter brownies that I have made so many times. That recipe is posted on here, but I will repost it again...just for you. Anyhow..while I was getting started on the brownies, a can of pumpkin puree I had sitting on the counter was staring me down. I realized how silly it was of me not to make something with pumpkin... I was already in the process of making the brownies, so I couldn't turn back and start over... but then it hit me...what's better then a brownie??? A brownie stuffed with something equally delicious...duh. Well, pumpkin pie filling was a no brainer. While the butter was browning on the stove I tossed together the pumpkin pie filling. Like most things that originate in my head, this idea scared me a bit. It could either turn out really awesome and prove that I am as brilliant as I think I am..or turn out completely disgusting and prove how badly I really should just stick to the recipe that came from someone elses brilliant mind... Thank goodness these turned out pretty darn good. And easy. The only thing that would've made these brownies better is bacon. Just kidding. Kind of...
This amazing brownie recipe comes from Bon Appetit...you can thank me later.
Ingredients for brownies:
Nonstick vegetable oil spray
10 tbsp (1&1/4 stick) unsalted butter
1&1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup, then leveled off)
1tsp vanilla extract
2 large eggs, chilled
1/3 cup plus 1tbsp unbleached all purpose flour
2 tsp water
1/4 tsp salt
Ingredients for the pumpkin pie filling:
1 small can pumpkin puree
1 cup heavy cream
2 eggs
1 cup brown sugar
2 tsp cinnamon
1 tsp ground cloves
Directions:
Preheat the oven to 325 degrees.
In a large mixing bowl, combine all the ingredients for the pumpkin pie filling and set aside.
Grease an 8x8 baking dish with nonstick spray and either foil or parchment paper. If using foil, coat foil with cooking spray also. In a medium saucepan melt the butter over medium heat. Continue cooking until it stops foaming and brown bits form at the bottom of the pan, stirring often, about five minutes. Remove from the heat and add sugar, water, cocoa powder, vanilla and salt. Stir to blend. Let cool about five minutes (will still be very hot!). Add the eggs one at a time to the mixture, beating vigorously after each addition. When the mixture looks thick and shiny add the flour, and stir until well blended. Pour about half of the batter into the bottom of the baking dish. Add the pumpkin pie mixture, then drizzle the rest of the brownie batter over the top. Bake the brownies until a toothpick inserted in the center comes out clean (with a few moist bits). I baked them for about 30 minutes, checked them, and continued baking for another 25 minutes, which at that time they were done. Let the brownies cook completely before serving.
A few tips:
Never browned butter? Don't stress. First of all, it smells heavenly. You do need to keep a watchful eye on it, but your nose will smell when it's ready. It should be a deep golden brown and smell very nutty.
No heavy cream in the house? Improvise. Add 2 tbsp of melted butter to 1 cup of milk, and you've got heavy cream. Trust me. It works.
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