If you’re a regular reader of Country Life, you’ll know that Shelley Salsburey, part of our merchandising team, is a big fan of pumpkin. (We always have pumpkin treats in the office for her October birthday!)
Recently, she came across a new-to-her recipe for Harvest Pumpkin Brownies. And it sounded so good, I went right into the kitchen to make it! It’s a perfect treat, and it goes together so quickly. It’s ideal when you need a goodie for an impromptu get-together.
This recipe’s prep is super easy. The pumpkin that makes the brownies moist also makes the batter easy to mix. So using just a big mixing bowl, a wooden spoon and a whisk, the batter was ready in no time!Then, the batter poured smoothly into our Rectangular Cake Pan–at 9”x13”, it’s a little different in proportion than the pan suggested in the recipe. (It’s OK, though, because the cake-like texture of the pumpkin brownies made in this pan is so tasty!) If you like your brownies a little thinner, try a jelly roll pan. Watch brownies carefully to avoid overbaking.
Although the recipe suggested a cream cheese-based icing, I went with a standard shortening and powdered sugar frosting, with a bit of cinnamon thrown in for flavor, because I took these goodies to a fall bonfire. I didn’t want to worry about keeping them cold during the party.
I didn’t even ice them completely–I just sliced them up in the pan with Our Favorite Soft Cheese Knife. The plastic knife won’t harm the pan’s non-stick interior, and it whizzed through the moist cake!
Then, I used a piping bag and a star tip to pipe a big star onto each brownie. A little aluminum foil to cover the pan, and off I went.
Can’t wait to make these for Thanksgiving. They’re a great alternative to pies, and travel well.