OK...who doesn't LOVE spicy pumpkin and chocolate fudge married together in on scrumptious fall dessert? This recipe I found posted to my Facebook page a couple weeks ago by my dear friend Pegs, and boy does she know me because as soon as I saw it I knew I had to try it!
The recipe can be made with any one of your favorite fudge brownie mixes, and then it's jazzed up with some chocolate grenache and a homemade marshmallow-pumpkin frosting. It is a pretty rich dessert so this little brownie will go a long way.
First you make your brownie according to the package directions. (I made my brownie more fudgey than cake like...Mr. RL prefers the fudgey version.) Now this is important...make sure to prep a 9 inch round cake pan with cooking spray or butter, and then trace the bottom of the pan onto a piece of parchment paper. Cut the circle out and then place the paper in the bottom of your cake pan, coat the parchment with cooking spray or butter. This will insure your brownie will release from the cake pan without any sticking. Make sure you let your brownie cool completely.
In the meantime in small sauce pan, bring to a low boil 1/3 cup of heavy cream. Just as it reaches a rolling boil remove the pan from the heat and add 1/2 cup of semi-sweet chocolate morsels. DO NOT STIR THE MORSELS. Just make sure they are all covered and let the pan sit for about 5 minutes, then mix the chocolate until the mixture is creamy and well blended. Place the chocolate mixture in the fridge and let cool until it reaches a spreading consistency, about 5-8 minutes.
Next remove the chocolate grenache from the fridge and spread it over the top of your cooled brownie. Refrigerate for about 15 minutes, this will give you time to prepare the pumpkin marshmallow topping.
To make the topping you will need:
3/4 cup sugar
3 T. cold water
1 egg white
1/4 tsp. cream of tarter
1 tsp. vanilla
4 T pumpkin Puree
1/2 tsp. ground cinnamon
1/4 tsp. pumpkin pie spice
1/4 tsp ground nutmeg
1/4 tsp ground cloves
Using a double boiler, fill the bottom pan with just enough water so it is not touching the bottom of the top pan, and bring to a boil. In the top pan combine the sugar, cold water, egg white and cream of tarter, and blend with a hand held mixer on low speed for about 30 seconds. Place the top pan over the boiling water and cook while beating with mixer consistently for about 8-10 minutes. The mixture will thicken as it cooks. Remove the pan from the heat and add the vanilla. Beat for about another minute until you can form stiff peaks by pulling the beaters from the mixture, and then add the pumpkin, cinnamon, pie spice, nutmeg and cloves, beat again until blended. Spread mixture over the top of the grenache and return the brownie to refrigerator for another 15 minutes.
Preheat your oven to 450 degrees Fahrenheit. Once the brownie has set, bake it in the oven for about five minutes or until lightly browned. Cool on wire rack and dust lightly with cocoa powder.
Enjoy this perfectly pumpkined brownie dessert with either a cup of your favorite coffee or a nice port wine.
Have a great day!!!
This recipe was adapted from Better Homes and Gardens
Hot Cocoa Brownie Cake with Pumpkin Marshmallow Frosting.
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