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Got Chocolate: Chocolate-Covered Pumpkin Brownies

by Guest in Featured Articles, Recipes

This recipe comes from Laura of Got Chocolate. Of herself, Laura says she “is a high-strung, hyena-laughing Chocoholic, wife and mother of one.”  Laura blogs at GotChocolate.com where she’s your chocoholic guide, sharing sinfully decadent to healthy chocolate-themed recipes, humor and even her occasional baking mishaps!  If it has anything to do with chocolate, you’ll find it at GotChocolate.com. We love that this recipe uses a full can of pumpkin, whole wheat flour and our Gluten Free Brownie Mix (although don’t be fooled, this recipe is not gluten free).

Chocolate-Covered Pumpkin Brownies
YIELD:  104, 1″ X 2″ squares

INGREDIENTS:

DIRECTIONS:

  1. Preheat oven to 350° F.
  2. Spray TWO 9″ X 13″ baking dishes with cooking spray.
  3. Prepare Bob’s Red Mill Brownie mix per the package directions – adding egg, butter, warm water and vanilla -  and mix well.
  4. Divide the brownie batter by pouring evenly into both baking dishes.  Smooth with a spatula or spoon to cover the bottom of each dish.
  5. Next, prepare the pumpkin batter.  In a large bowl, add together flours, baking soda and cinnamon and mix well.  Set aside.
  6. In a small bowl, cream oil, brown sugar and egg.
  7. Add creamed mixture and canned pumpkin to the dry ingredients.  Mix thoroughly.
  8. Pour pumpkin mixture evenly into the each baking dish.  Spread to the edges, completely covering brownie batter.
  9. Bake for 30 to 40 minutes or until a toothpick inserted into the center comes out clean.  Cool thoroughly.
  10. Melt chocolate chips in 30 second increments, stirring in between each heating until the chocolate chips are ALMOST completely melted.  Do not overheat or the chocolate will quickly seize up.  Continue stirring until the remainder of the chocolate chips are melted.  Pour chocolate in a thin layer over the top of each dish of pumpkin brownies and spread evenly.
  11. Place baking dishes in the refrigerator for 10 minutes or until chocolate topping is set.
  12. Cut into 1″ x 2″ rectangles or your preferred size.

Enjoy these super moist Chocolate-Covered Brownies!  Feel free to make half this recipe for smaller gatherings!


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5 Responses to “Got Chocolate: Chocolate-Covered Pumpkin Brownies”

  1. Why would you use a GF brownie mix if you’re putting gluten over the top of it? Do you not sell a normal brownie mix? Honestly it just seems a little ridiculous.

    • Angela, we don’t make a wheat-flour brownie mix, just the Gluten Free Brownie Mix. You could of course use a regular brownie mix. Or if you want to make the recipe entirely gluten free, substitute Gluten Free All Purpose Flour for the wheat flour and use gluten free chocolate chips.

  2. It’s a little bit confusing as to whether your recipe calls for 1 and 3/4 cups of Brown Sugar or just one 3/4 cup full of Brown Sugar. I’m guessing that it’s 1 and 3/4 cups. The way the 1-29 oz Canned Pumpkin and 1-12 oz. bag Dark Chocolate Chips are listed made us question whether or not we were adding enough Brown Sugar.

    Sorry that we’re confused but it would be helpful to us if you could clarify.

    Thanks!

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