Pumpkin, White Chocolate and Roasted Walnut
I knew the October brownie was going to involve pumpkin, because any excuse to put pumpkin and chocolate together is a good excuse. The trick was going to be finding pumpkin in desiccated form, since all the ingredients of the mixes have to be dry. I settled on a pumpkin powder from Barry Farms, a family-owned organic supplier out of Cridersville, Ohio.
Through extensive (and delicious) testing, I found the yummiest combination of flavors to be 1 part pumpkin, 1 part chocolate, 1 part other dry ingredients. The pumpkin also seemed to absorb a lot of water, so that this recipe calls for more liquid than past recipes have. On the flipside, the pumpkin really held in moisture during the baking process — these are the ooiest, gooiest, densest, most decadent recipe yet.
The brownie I ended up with was one I really love. The pumpkin flavor is definitely there, a rich warm note underneath the chocolate. The recipe also calls for white chocolate chips, a nice bit of creaminess to set off the dark cocoa and spicy pumpkin. Walnuts, of course, for crunch.
Want to try some? I’d be happy to whip you up a batch! The mix is for sale at my Etsy store, here.
Thrift & Adventure 