When it comes to the holidays it is pretty hard to turn away from a little something sweet. It is safe to say that no one can resist the amazing smell of some fresh baked goodies.
So to make everything even more special during the month of December the mayor of San Francisco has declared today, December 5th National Ghirardelli Baking Day. Yes, you read right!
So it is time to whip out those chocolate morsels and flour and whip up some Ghirardelli goodness.
Check out the recipe below to learn how to make chocolate pumpkin pecan brownies.
- 1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips
- 3/4 cup unsalted butter
- 3/4 cup plain flour
- 1/4 cup Ghirardelli Unsweetened Cocoa Powder
- 1/2 tsp baking powder
- 3 large eggs
- 1/2 cup white sugar
- 1/2 cup soft brown sugar
- 1 cup pecan halves
- FOR THE PUMPKIN MIXTURE
- 3/4 cup pumpkin puree
- 1 egg
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- a pinch of salt
For the Brownies:
- Preheat oven to 350°F.
- In a medium sized pan, heat the butter and sugar until just hot.
- Remove from heat then add ½ cup of the chocolate chips and stir until it has all melted.
- Leave to cool for 5 minutes, then beat your eggs into the mixture in the pan one at a time
- Add the flour and cocoa and beat well together.
- Stir in the rest of the chocolate chips and ½ of the pecans. Pour the brownie mix into your lined baking tray.
For the Pumpkin Mixture:
- Beat all the mixture ingredients together well in a bowl using a hand whisk or wooden spoon, then pour over the top of the brownies. Roughly swirl / fold the pumpkin into the brownie mix.
- Roughly chop the remaining pecans and sprinkle on top.
- Bake in the oven for 40 minutes. It will be ready when a crust has formed on the top.
- Leave to cool, then transfer to a wire rack, cut into cubes and enjoy.