Chocolate Stout Pumpkin Brownies

 

So I’ve provided a perfect fall dinner for you – and now here’s dessert.

I know that there are still some decent weeks of summer left, but fall is by far my most favorite season of the year.  The beautiful colors of the leaves, the crisp chill in the air, and the shameless use of PUMPKIN in everything.

This recipe caught my eye because 1) it used beer 2) it called for pumpkin and 3) well, brownies might just be one of my most favorite desserts ever.  This is the third recipe that I’ve used from Women’s Health Magazine – these ladies really know their beer recipes! While visually, I don’t think they came out quite as well as the WHM ladies version, tastefully, they delivered!

Chocolate Stout Pumpkin Brownies

Chocolate Stout Pumpkin Brownies
*Womens Health Magazine

INGREDIENTS

2 Tbsp low-fat cream cheese, room temperature

1/2 cup plus 1/4 cup sugar

1/2 cup canned pumpkin

3 large eggs, room temperature

1 cup plus 2 Tbsp whole-wheat pastry flour

1 tsp cinnamon, divided

6 oz bittersweet baking chocolate, chopped

2 Tbsp unsalted butter

1/3 cup unsweetened cocoa powder

1 cup stout beer, room temperature

1 tsp vanilla extract

1/2 tsp baking powder

1/4 teaspoon salt

1) Preheat oven to 350°F. Lightly grease an 8-inch square baking pan. In a bowl, stir together cream cheese, 1/4 cup sugar, canned pumpkin, 1 egg, 2 tablespoons flour, and 1/2 teaspoon cinnamon; set aside.

2) Place chocolate and butter in a metal bowl and heat over a pot of simmering water, stirring until completely melted. Remove the mixture from the heat and stir in 1/2 cup sugar. Mix in 2 eggs, one at a time. Gently stir in 1 cup flour, cocoa powder, beer, vanilla extract, baking powder,  salt, and 1/2 teaspoon cinnamon.

3) Scrape half the chocolate batter into the prepared baking pan and spread evenly. Spread half the pumpkin mixture on top, then add the remaining chocolate mixture on top of that and spread evenly. Top with the remaining pumpkin mixture. Gently swirl batter with a butter knife. Bake for about 30 minutes, or until an inserted toothpick comes out clean. Let cool before slicing.

These were phenomenal, however I think next time there are a couple things I might do differently.  1) Double the pumpkin mixture – I felt that the chocolatey-ness of the brownies really overp0wered the deliciousness of the pumpkin swirl on the top.  So I would recommend doing that, especially if you love pumpkin!

I also think I would maybe cut back on the amount of unsweetened baking chocolate, maybe from 6 oz. to 4 or 3.  I personally don’t love that bitter chocolate taste, and felt that the brownies were a little bit on the bitter chocolatey side, so I think I would just maybe cut back on it a bit next time.

You guys will love these though 🙂 Another keeper for ‘Cooking with Beer’!

Chocolate Stout Pumpkin Brownies

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