Pumpkin Pie White Chocolate Brownies that taste like brownies, white chocolate fudge, and pumpkin pie had a baby!
Today is a very special day, people. Today is the day that I, along with 70 other bloggers, celebrate the great flavor that is pumpkin. Today is the #VirtualPumpkinParty. To quote the brainchild of this operation, Sara, it is quite literally a pumpkin explosion around the interwebs.
I mean, how can you not celebrate pumpkin? It’s without a doubt my favorite fall flavor, and is perhaps my favorite flavor period. It’s sweet, spiced, vibrant, and adds moisture to any dish. It’s not high in sugar and can be easily combined with endless flavors- chocolate, cinnamon, graham, apple, ginger, maple, banana…
And white chocolate.
It’s perfect with white chocolate. The white chocolate is just flavorful enough to stand up to the vibrant spice of the pumpkin, while the pumpkin’s moistness is brought out by the white chocolate. Along with their subtle nuttiness, they compliment each other perfectly.
This bar combines the texture of pumpkin pie filling and fudgy brownies. It tastes like Thanksgiving and Christmas and Halloween all rolled into one. It’s festive and bold, yet easy enough to make as an every day treat.
Have I sold you yet?!
I’m in Chicago for the next two days before setting off for the 2015 Better Blog Retreat in Park City, Utah. I can’t wait to be in the mountains for a weekend of inspiration with some amazing bloggers. But more on that later. Let’s focus on pumpkin.
Get your mixing bowls out, people. It’s a freaking pumpkin party.
Preheat oven to 350°F. Line an 8″x8″ dish with parchment paper and set aside.
In a microwave-safe bowl, combine butter and white chocolate chips and microwave for 30 seconds. Stir the mixture until completely melted (if not melted, give it another 10-15 seconds).
Add in egg, sweetened condensed milk, vanilla extract, and salt, stirring to combine. Fold in flour, stirring until just combined. Separate out 1 1/2 cups of the mixture and stir in the pumpkin puree, cinnamon, and nutmeg. Pour the white chocolate mixture into the prepared pan, then dollop with the pumpkin mixture. Swirl the pumpkin into the white chocolate using a knife.
Bake for 30 minutes. It should be slightly puffed up in the middle (this will sink back down when you remove it from the heat). Remove from oven, allow to cool in pan for 10 minutes, then transfer the brownies out of the pan and onto a cooling rack. Allow to cool completely before serving.
Batter was extremely thick. Made a very dense cake-like dessert when cooked. I wouldn’t consider this in the brownie/blondie category. So dense that I’m thinking of cubing it and using it in a parfait with pumpkin ice cream or custard. I made sure not to over stir this, wet/dry ratio just seemed a bit off. Tried to follow recipe exactly. It is fairly tasty though. Just wasn’t what I was looking for.
[…] and Bake Cookies Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin […]
Leave a comment and rate this recipe!
Hi there! Is there anything I could substitute for the sweetened condensed milk that might work?
Unfortunately there isn’t really a good substitute!
Batter was extremely thick. Made a very dense cake-like dessert when cooked. I wouldn’t consider this in the brownie/blondie category. So dense that I’m thinking of cubing it and using it in a parfait with pumpkin ice cream or custard. I made sure not to over stir this, wet/dry ratio just seemed a bit off. Tried to follow recipe exactly. It is fairly tasty though. Just wasn’t what I was looking for.
★★★
These are so delicious!
★★★★★
[…] and Bake Cookies Earthy Feast • Pumpkin-Stuffed Turnip-Ravioli with Pepita Pesto Broma Bakery • Pumpkin Pie White Chocolate Brownies Floating Kitchen • Pumpkin Beertail with Tequila and Spiced Rum The Sugar Hit • Pumpkin […]
[…] Broma Bakery / Via bromabakery.com […]