Pumpkin Brownies Baked in a Pumpkin
My blogger buddy Jennifer over at Kitchen Serf wrote this hilarious post about how people go crazy posting pumpkin recipes during the fall.
In the past, I may have made one or two grumpy remarks about the deluge of pumpkin that occurs this time of year.
OK, maybe it was more like one or two dozen remarks. But I digress.
However, I’ve come to something of a détente with pumpkin. It’s grown on me. And I have to admit that I’m quite proud of this pumpkin recipe, simply because it’s ridiculously over the top.
I originally thought about baking brownies in a pumpkin when I was mulling over recipe ideas for a Halloween post. At a loss as to how to go about it, I hit the search engines and found that several people had baked a cake in a pumpkin. Of the ones I looked at, I ended up using the ever-fabulous CakeSpy’s recipe as a jumping off point.
In an uncharacteristic fit of ambitiousness, I also roasted the seeds of the pumpkins.
Please, hold your applause. Really.
And for this task I used a recipe from a fellow blogger over at Oh She Glows.
Now, if you’d like to bake the brownies without putting them in a pumpkin, simply see the recipe notes for how to do that. But I think it would be fun to do the pumpkin brownies in a pumpkin and the seed roasting as a group activity for a party. (If you, too, would like to have a fit of ambitiousness.)
Since this is a good recipe for Halloween, too, I’m submitting it for inclusion in the Chocolate Log Blog event called We Should Cocoa, hosted this month by Hannah over at Honey and Dough. This month’s theme is Halloween!
Oh, and one last thing. In the recipe, I mention putting some foil on the pumpkins. Here’s what that looks like:
If you really like pumpkin, then allow me to recommend a few more recipes for your enjoyment in addition to these pumpkin brownies:
And if you love brownies, please also try my very favorite brownie recipe, these Ultimate Deep Dish Brownies.
Pumpkin Brownies - Baked in a Pumpkin!
- 2 pie pumpkins
- 3 oz unsweetened chocolate
- 8 TB unsalted butter
- 1 cup sugar
- 1/3 cup cooked and mashed pumpkin I used canned pumpkin, NOT pumpkin pie mix
- 1/8 tsp cinnamon
- Dash of ginger
- Dash of cloves
- 1/4 tsp vanilla
- 1/4 tsp salt
- 2 eggs
- 1/2 cup flour
- Rinse off the pumpkins and dry them. Using a chef's knife, cut off the top of the pumpkin to create a pumpkin "bowl" with a "lid." Scrape out all the seeds and as much of the stringy stuff as you can. Discard or save the seeds for roasting.
- Wrap the pumpkin "bowls" with aluminum foil up to the rim. Line a baking sheet or pan with foil or parchment and place the pumpkin bowls side by side but not touching.
- Preheat oven to 350.
- In a microwaveable bowl, microwave the chocolate and butter together in 20 second bursts, stirring in between, until completely melted and smooth.
- Stir in the sugar, then the pumpkin, then the spices, salt, and vanilla. Taste the batter to see if you want to add more spices.
- Stir in the eggs until glossy and smooth. Sprinkle the flour over the batter and gently stir until just combined.
Assembly & Baking
- Scoop the batter into each pumpkin bowl. Smooth it down to make sure the amounts are equal. Place the pumpkin lids on top.
- Bake for 1 hour, then remove the lids. Continue to bake for at least one more hour. When done, brownies will have a shiny skin on top and will puff up just a bit. They should not feel liquid underneath, but they will be on the soft side because the pumpkin cooks them by steam.
- Let cool for about an hour. To speed cooling at this point, you may place them in the refrigerator to firm up for slicing.
- If desired, use a chef's knife to slice each pumpkin into wedges, or simply eat the brownies from the pumpkin. Brownies will be soft like thick pudding when warm, and firm like cheesecake when cold. Be sure to try it both ways!
If you want the pumpkin brownies without baking in a pumpkin, use an 8 inch pan and bake for about 20 to 25 minutes at 350. The texture will be more like a traditional brownie than a pudding/cheesecake hybrid.