But I wanted to do something a little different with these brownies. I wanted dark, deep chocolate flavor and warm, spiced pumpkin flavors. No tangy cream cheese flavor this time (as much as I love you, cream cheese). Just dark chocolate and pumpkin. And delicious.
And while the recipe looks complicated, it actually comes together really quickly. This is especially true if you a) bake the brownies ahead of time and b) use a boxed mix.
- 1 13 X 9 pan of your favorite brownies, baked and cooled completely
- ¼ cup unsalted butter, at room temperature
- ⅓ cup canned pumpkin
- 4 cups powdered sugar
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- 6 ounces dark or semisweet chocolate (I used 62%)
- ½ cup heavy cream
- Combine the butter and pumpkin in the bowl of an electric mixer and beat together on medium-high speed with a whisk attachment for about 5 minutes or until well-combined. It won't ever get perfectly smooth, so don't worry about that. While the butter and pumpkin are whisking, sift together the powdered sugar, cinnamon, nutmeg and cloves. Add the sugar mixture to the pumpkin mixture and whisk together on low speed until most of the sugar has been incorporated. Turn the speed up to medium and whisk for a few more minutes or until completely smooth. It should have the texture of a very thick, stuff buttercream. Adjust the powdered sugar to achieve desired consistency.
- Finely chop the chocolate and place in a bowl. In a small saucepan, heat the cream over medium heat until simmering. Watch it carefully so it doesn't boil over. Remove from the heat and pour over the chocolate. Let sit for 10 minutes and then whisk together until completely incorporated.
- With an offset spatula, carefully spread the pumpkin cream evenly over the brownies. Smooth the surface with the offset spatula as much as possible. Pour the ganache over the cream and use a clean offset spatula to spread it to the edges of the pan.
- Cover and cool completely in the fridge for at least an hour or until the ganache is set. Cut into 16 squares and then, if desired, cut each square in half diagonally.