Pumpkin brownines/ice cream/caramel sauce

1 Servings

Ingredients

Quantity Ingredient
½ cup Unsalted butter; room temp
1 cup Brown sugar, packed
1 large Egg
1½ teaspoon Vanilla extract
1 cup All-purpose flour
1 teaspoon Baking powder
¾ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
⅛ teaspoon Ground cloves
¼ teaspoon Salt
¾ cup Canned solid pack pumpkin
½ cup Coarsely chopped pecans
¼ cup Cream cheese; room temp
2 tablespoons Sugar
1 Egg yolk
2 teaspoons Whipping cream
Vanilla ice cream
(or frozen yogurt)
Caramel sauce; warmed
(purchased or home-made)
1 day ahead.

Directions



These untraditional brownies don't contain chocolate, but they sure taste great. Dense, moist and cakelike, they have a pumpkin flavor perfect for Halloween. Makes 10 .

Preheat oven to 350F. Butter and flour 8-inch square glass baking dish.

Using electric mixer, beat butter in large bowl until light. Gradually add bron sugar and beat until well blended, about 2 minutes. Add 1 egg and 1 teaspoon vanilla and beat to blend. Add flour, baking powder, spices and salt and beat until well mixed. Beat in pumpkin. Stir in nuts. Spread batter in prepared pan (batter will be thick). Mix cream cheese, 2 Tablespoons sugar, egg yolk, cream and remaining ½ teaspoon vanilla in bowl to blend. Drop cream cheese mixture by heaping Tablespoons atop batter. Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern.

Bake until tester inserted into center comes out clean and top is firm, about 35 minutes. (Can be made

Cool. Cover with foil and let stand at room temperature.

Reheat covered in 350F oven for 15 minutes before serving. Cut warm brownies into squares. Arrange on plates. Top with scoop of ice cream.

Drizzle with caramel sauce.

Source: Bon Appetit-October

Posted to EAT-L Digest 04 Sep 96 Date: Thu, 5 Sep 1996 10:23:04 -0500 From: LD Goss <ldgoss@...>

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