Chocolate Pumpkin Brownies…with ginger snaps. I think my favorite part of this time of year is all the warm ingredients you get to start using that you couldn’t use over the summer. The summer is great for 100 million reasons, but the thought of even turning the oven on is just plain scary. Even though today wasn’t the OFFICIAL first day of Fall, it sure felt like it. It was a cool 68 degrees (cool for how hot it’s been!). It was dreary and rainy: the two ingredients that are perfect for an Autumn day. For the next 10 posts, we are going to be focusing on Pumpkin. We will be cooking with so much pumpkin, that I am 99.9% sure we will be sick of it by post #8, but that’s ok! It’s totally worth it! Tonight we made chocolate pumpkin brownies. We topped them with store-bought crumbled ginger snap cookies and paired them with…yup, you guessed it…a pretty delicious pumpkin brew. The combination was just out of this world!
Fun Facts (if you want to call them facts..they are more like opinions):
1. Yes, you have to use pumpkin. This is not an option.
2. Canned pumpkin puree works just fine. I mean, pumpkins aren’t even “in season” yet, so canned pumpkin is pretty much a must. I like to stock up on the stuff. It tends to go on sale this time of year and is great for homemade lattes, cakes and pies (duh).
3. Yes, you have to pair this with a pumpkin beer. Is this even a question?
4. I highly recommend making the homemade brownie recipe that I have provided below. It is however, very time consuming. If you are in a time crunch, you can most certainly use a store-bought brownie mix. Follow the directions on the packaging and then continue with my instructions for the pumpkin mixture. Your timing and oven temperature may vary though.
5. Line your baking dish with parchment. It will be worth it! I promise! I also suggest leaving a little overlap on each side of the dish. This makes it easier to remove the brownies from the pan when all is said and done.
Ok I think that is all. You can most certainly shoot me any questions if you have them.
So, with the Fall season comes Fall beers, and Fall beers usually translate into Pumpkin beers. I think that Pumpkin beers (ales and lagers) have become a style all on their own. Last year, Zach and I did a beer tasting of pumpkin beers (you can find this act of brilliance here (=) and what we learned was that just because there is “Pumpkin” on the label doesn’t mean that it’s a good pumpkin beer. For these pumpkin beer and food pairing posts, I’ve decided to stick with my favorite pumpkin beers. For today’s beer pairing, I decided to go with New Belgium’s Pumpkick. It caught me be surprise at how much I loved this beer. I was scared at first.This is mostly because I saw it on the shelves in July, but it was like love at first sip. It has some great hints of pumpkin spiciness. It is smooth and caramel(y), which makes it just decadent enough to pair with these decadent brownies!
Tomorrow we’re making pumpkin granola. That’s really all I have to say about that…Until then, have a great night everyone!
These pumpkin brownies have a strong hint of ginger and an even stronger hint of chocolate!
- 4 ounces mascarpone cheese, softened to room temperature
- 2 tablespoons butter, softened to room temperature
- 3/4 cup sugar
- 1 egg
- 1 cup pumpkin puree
- 1 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons all-purpose flour
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon sea salt
- 8 ounce semi-sweet chocolate, chopped
- 1 cups butter, cut into cubes
- 2 cups sugar
- 1/2 cup brown sugar
- 4 eggs
- 1/3 cup whole milk
- 1 teaspoon vanilla extract
- 7 ounces ginger snaps, store-bought and chopped
- Preheat your oven to 325 degrees F and line a greased 9x13in baking dish with parchment paper.
- Start by making your pumpkin mixture. In the bowl of your stand mixer, with paddle attachment fixed, combine the mascarpone cheese and butter. Mix to combine thoroughly. Add the sugar and again mix to combine, scraping down the sides of the bowl if you need to. Add the egg, pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, nutmeg and ginger. Mix again to combine. Gently fold in the 2 tablespoons of flour with a rubber spatula and set aside.
- For the brownies, whisk together the 1 1/4 cups all-purpose flour, baking powder and salt in a small bowl. Set aside.
- In a medium-sized saucepan, combine the chocolate and butter. Melt over low heat until completely melted. Stir occasionally. Pour the chocolate into another bowl of your stand mixer (with whisk attachment fixed). Add the 2 cups of sugar and 1/2 cup brown sugar and beat until completely incorporated. Add the 4 eggs, one at a time, making sure that each egg is completely incorporated before adding another one. Once the eggs have been beaten in, add the milk and vanilla extract and beat to combine once again. Add the flour mixture to the wet mixture in 1/2 cup increments and beat until combined.
- Pour the brownie mix into your prepared dish and spread evenly with a rubber spatula. Place dollops of the pumpkin mixture on top of the brownies until you have used all of it. Using a butter knife, swirl the brownie mix and pumpkin together to get a swirled-like effect. Top the brownies with the chopped ginger snaps cookies.
- Bake at 325 degrees F for 45-50 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely. Once cool cut the brownies into 12 equal pieces. Store in an airtight container. They will keep for about a week. Enjoy!
Hardware: * Stand Mixer (with paddle and whisk attachment * 9x13in Baking Dish * Parchment Paper * Non-stick Spray * Measuring Cups * Measuring Spoons * Rubber Spatula * Medium-Sized Saucepan * Sharp Knife * Cutting Board * Large Spoon * Whisk * Small Bowl *