Sorry about the delay in getting back to you, but I was unavoidably detained. Doesn't that sound official? Actually my life is having lots of growth spurts (in a good way) and I'm just trying to jog along beside it.
I used Scharffen Berger Unsweetened Baking Chocolate and roughly chopped it up.
I we placed it in a double boiler over simmering water and added the butter. Once that was melted together, I we added the sugar, stirred it well, then removed it from the heat.
Then add the flour .
Then I added 1/2 cup canned pumpkin to this mixture and stirred it up well.
Now in the meantime, keep in mind that this is the month of October. We haven't even happened upon Halloween yet. Nor have the leaves started falling from the trees. Yet at one point when we looked up from our baking project, this is what we saw....
(Insert screaming here.)
Back to the kitchen! Just had to get this shot of Brenna, fishing around in the far back corner of the kitchen cabinet for the proper size pan for our Pumpkin Brownies. If there are any kitchen designers in the house, could you please answer me why.......for the love of all baked goods everywhere........what good are these corner cabinets???
Ahh...she found the right sized pan...sort of.
Bake at 325 degrees for 30-35 minutes. The pumpkin makes the brownies incredibly moist!
1/2 cup unsalted butter, cut into pieces
1 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup chopped walnuts or pecans (optional)