white chocolate pumpkin brownies [df]
1/2 cup all-purpose flour
2 eggs
1 tsp vanilla
3/4 cup brown sugar
1/3 cup cocoa powder
1/2 cup oil (I used corn)
1/2 tsp baking powder
1/4 tsp salt
1/3 cup milk (I used coconut)
1 cup canned pumpkin puree
1 Tbs flour
1 Tbs brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup white chocolate chips (dairy free options exist)
1. In a bowl, combine the brown sugar, oil, vanilla, eggs and milk.
2. In a separate bowl, combine the flour, cocoa powder, baking powder and salt.
3. Combine the wet and dry mixtures until the brownie mixture is moistened.
4. In a separate small bowl, combine the pumpkin puree, flour, brown sugar, and spices. Mix in a couple spoonfuls of the brownie batter.
5. Pour the brownie batter into a greased pan. Pour the pumpkin mixture on top. Pour the white chocolate chips over it all.
6. Take a utensil and swirl all the layers together, until the pumpkin mixture and chocolate chips are incorporated throughout.
7. Bake at 350 for 35-40 minutes.
These brownies are basically the love child of a polyamorous relationship. White chocolate and pumpkin, and more chocolate. So there. I just introduced these brownies to you in the most bizarre way possible. But don't leave yet - I really hope you make these because they are actually worth a try.
I first made these brownies back in March in an effort to use up old pumpkin puree. They didn't turn out as fudgy as I had hoped for. The pumpkin gives the top layer a super soft, creamy texture, and I knew I had to perfect it. They are *almost* dairy free - almost, until you get to the white chocolate chips, which I wasn't aware until recently that there existed dairy-free substitutes for.
