OK.
Do brownies have to be chocolate?
Do they have to be rich and gooey and delicious?
Let’s just say “No” to the former and a big “YES” to the latter.
I started decorating for Halloween today (yes, I am late), and I started to set out my only two pumpkins from the garden. I picked them in August and they have been chillin’ on the kitchen floor ever since.
The goblins must have been at it, however, because when I picked up the largest pumpkin (a Mammoth Gold variety), I noticed that it was getting a little soft on one side.
It was fated not to be a decoration but to get roasted in the oven.
This marvel yielded over 12 cups of pumpkin puree.
I made Avanika’s original pumpkin-sage cupcakes (see my last post) with part of it and I wanted to try something a bit different. I had not been to Martha’s site in a really long time but since Avanika pulled her recipe from there (and it was soooo gooood) I decided to mosey on over and look for more pumpkin recipes.
I found another keeper: Pumpkin Chocolate Chip Squares.
You know I can’t leave well enough alone.
So I swapped in white chocolate instead of semi-sweet chocolate chips.
The results were out of this world!
For the recipe, click here: Martha Stewart’s Pumpkin Chocolate Chip Squares.
To make my Pumpkin-White Chocolate Brownies, just add one bag of white chocolate morsels and leave out the chocolate chips.
These turned out quite delicious but a bit crumbly. They really reminded me of a “Knobby Apple Cake” that my mom makes. (Apple? Pumpkin? I know they are totally different, but this really reminded me of that apple cake.)
And so much for that healthy eating trend I started. But hey, I am taking more than half of them to work with me and hiding them far away from my office in the lounge.