Pretend art and other things celebrating my weirdness, I mean uniqueness
Sunday, November 25, 2012
Pumpkin Chocolate Chip Brownies
For a couple of years, I've been on the lookout for good non-box/mix brownies. Here is my own recipe I created by tweaking other recipes and swapping out the oil for pumpkin. The brownies are a little hard to cut, but I love them! If you heat the cocoa powder (usually with water) before adding, it's supposed to let the cocoa "bloom". That's why I decided to heat the pumpkin. Next time I'm going to add amaretto.
Pumpkin Chocolate Chip Brownies 1 c. canned pumpkin puree 1 t. instant espresso 2/3 c. unsweetened cocoa powder 2 eggs 2 c. sugar 1 c. flour 1/2 t. salt 1/2 t. baking powder 1 t. vanilla 1 t. cinnamon 1 c. chocolate chips Heat pumpkin in the microwave (3 minutes maybe) in a medium bowl. Add instant espresso and cocoa powder to the pumpkin and mix well and set aside. Mix sugar, flour, salt, baking powder and cinnamon together in a larger bowl. Add eggs and vanilla. Gradually add pumpkin mixture and then chocolate chips. Bake at 350 degrees for 20 to 25 minutes.
Visit Yosemite or, oh heck, visit every national park in the U.S.
A really good pot is in the details. --Doug Casebeer at the Ceramics Workshop in Jamaica '10
There's only one way to grow while making art: take risks and allow yourself to make a lot of bad work, then look at it. I consider what is working well, what missed the mark or confused the reading, what needs to be adjusted on the next one. --Linda Arbuckle in The Penland Book of Ceramics
All great actions have been simple, and all great pictures are. --Ralph Waldo Emerson