I mentioned that I stocked up on pumpkin, which seemed a little bizarre to be doing. I’ve been hearing numerous rumblings that there is a good possibility of a pumpkin shortage this year. So as I was checking out at Trader Joe’s, I asked the cashier and he said they had just gotten it in 2 days ago and it was flying off the shelves. CRAZY!! Hopefully I don’t bake my way through this stash too quick.
Immediately my head started thinking of different recipes to try. For some reason I was in a brownie mood so why not give it a shot. Luckily we were going up to visit a friend this past weekend which was a perfect excuse to bring something for her 2 adorable kids. This little bites are a perfect size snack for kids and adults!! Not knowing what everyone would like, I did different 4 different toppings. (Mini Chocolate Chips, Mini Chocolate Chips and Pepitas, Pepitas alone, and plain). My personal favorite were the ones with the pepitas on top. I love those little green seeds. The top of the brownie bite is soft and airy and the bottom is chocolatey and chewy. I found it was a little difficult on some to get the brownie completely out of the bottom. Make sure you prepare your pan well and be patient while taking them out. Other than that…..ENJOY!!!
Mini Pumpkin Brownie Bites
Adapted from Martha Stewart
- 4 tbsp (1/2 stick) unsalted butter
- 3 ounces bittersweet chocolate, chopped (I used semi-sweet chocolate chips)
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp cayenne pepper
- 1/4 tsp salt
- 3/4 cup, plus 2 tbsp sugar
- 2 large eggs, room temperature
- 1 1/2 tsp vanilla extract
- 1/2 cup plus 2 tbsp solid-packed pumpkin
- 2 tbsp vegetable oil
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Optional toppings: pepitas, chocolate chips, chopped nuts, etc
1. Preheat oven to 350 degrees. Spray mini muffin pan with non-stick spray.
2. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
4. Divide batter between two medium bowls (about 1 cup per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Fill bottom of muffin pans with 1 tbsp of chocolate batter. Next top with 1 tbsp pumpkin batter. Repeat layers in smaller portions if you want more of a layered look. Work quickly so batters don’t set. Sprinkle with extras if desired.
5. Bake until set, 22-30 minutes. Cool on a wire rack.