What does one do when they have a can of pumpkin leftover from the cake they made the night before? They whip up some brownies! Okay, what really happened was I had the extra pumpkin sitting around and I didn’t want it to go to waste…I also always keep brownie ingredients on-hand. Why? Because I love making brownies. They’re fast (for the most part) and simple. The caramel was just an extra touch I decided to throw in.
- 2 ounces unsweetened chocolate, chopped (I had half a bar of Hershey’s in the freezer so that worked out!)
- 1/2 cup canned pumpkin puree (Libby’s again)
- 2 whole eggs
- 1 1/4 cup sugar
- 1/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dutch-processed cocoa powder
- 1/2 cup flour
- 1/4 cup caramel, melted
- Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil. Grease the foil with spray or butter (your choice).
- Microwave chocolate and 2 tablespoons water for 2 minutes in a microwaveable bowl, stir until smooth. Stir in the pumpkin puree.
- With an electric mixer, beat eggs, sugars, vanilla, and salt on high until thick (around 2 minutes or so). Add the pumpkin mixture and set the mixer to low.
- Stir in cocoa and then flour until blended.
- Pour batter into the prepared pan. Drizzle melted caramel on top and “pull” it through with a butter knife.
- Bake until a toothpick comes out clean, about 40-45 minutes. Let cool on a rack for 45 minutes.
These came out gooey but not to the point they were messy and gross. The caramel made them bake longer than typical brownies but it was worth it in the end. The pumpkin flavor was there but not overpowering. Definitely a recipe I would try again.