Pumpkin Brownies
by Celia Sin-Tien Cheng
October 26, 2007
FAT WITCH BAKERY
75 9th Ave
@ 16th St
New York, NY 10011
212-807-1335
$$
I’m revisiting an old craving but this time with a recipe since it’s pumpkin season, which means it’s pumpkin brownie season. OMG! So tasty!
Pumpkin Witches from Chelsea’s Fat Witch Bakery.
Makes 36 squares
Ingredients:
1 2/3 cup unbleached flour
1⁄4 tsp baking powder
1 tsp baking soda
1⁄2 tbs cinnamon
1⁄4 tsp nutmeg
1/3 cup butter (room temperature)
1 1/3 cup granulated sugar
2 large eggs
1 tbs vanilla
1⁄2 cup water
1 cup no-spice canned pumpkin
1⁄2 cup chocolate chips
1. Preheat oven to 350º.
2. Sift together flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
3. In a separate bowl, mix butter, sugar, and vanilla.
4. Beat in eggs.
5. Stir in pumpkin.
6. Fold in dry ingredients. (Batter consistency should be between cake mix and cookie dough. If it’s too thick, add a little water.)
7. Add chocolate chips.
8. Pour into 10×15 jelly roll pan and bake 25-35 minutes.
9. Let cool 45 minutes and cut into two-inch pieces.
Also in American, Chelsea, Sweets
