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by: TLCme
Pumpkin brownies with chocolate chips
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2 1/4 cups all-purpose flour
1 1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. table salt
9 large eggs
2 1/2 ???????????????cups canned pumpkin puree
4 1/3 cups granulated sugar
1 2/3 cups sweet unsalted butter, melted
2 cups semi-sweet chocolate chips, divided
1/4 cup heavy cream
1 tbsp. corn syrup

1. Preheat oven to 350o. Sift together flour, cinnamon, ginger, nutmeg and salt. Using an electric mixer, beat eggs and pumpkin on medium speed until well combined. Beat in sugar.
2. With mixer running, pour in melted butter in a steady stream. Gradually add flour mixture until fully incorporated, stopping to scrape sides of bowl as necessary. Stir in 11/ 2 cups chocolate chips.
3. Spread batter into a greased 18-x12-in. rimmed baking sheet. Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Cool completely.
4. While brownies cool, combine cream, corn syrup and the remaining 1/ 2 cup chocolate chips in a microwave-safe bowl. Microwave on high
until chocolate is completely melted and smooth, stirring every 30 seconds. Drizzle chocolate sauce on brownies, and serve immediately.

Serves: 16
Active time: 20 minutes
Total time: 60 minutes

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