It doesn’t get easier than these chocolate and pumpkin brownies with praline frosting. This frightfully gooey brownie recipe will melt in your mouth.
PRALINE FROSTED PUMPKIN BROWNIES
INGREDIENTS:
5 large egg whites
1 cup softened butter divided
1 cup white sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
2 teaspoons vanilla extract
2 cups pumpkin in puree
1 cup brown sugar
1/4 teaspoon salt
1/2 cup evaporated milk
1/2 cup confectioners usgar
DIRECTIONS:
Preheat the oven to 350 degrees. Grease an 8-inch square pan lightly.
Beat egg whites on high until soft peaks form in a large bowl. Place aside. Combine 1/2 cup butter and sugar in a stand mixer fitted with a paddle attachment. Blend on medium speed until well combined. Add cocoa powder, baking powder, and 1 teaspoon vanilla extract. Stir in pumpkin. Stir in egg whites. Transfer to prepared pan. Bake 25-30 minutes or until center is firm.
Melt 1/2 cup butter in a heavy saucepan. Stir in brown sugar and salt. Bring to a boil and cook for two minutes while stirring constantly. Remove from the heat and stir in evaporated milk. Use a candy thermometer and bring the liquid to 230 degrees soft ball stage by bringing the pan back to a full boil. Remove the pan from the heat and stir for a further 2-3 minutes. Add 1 teaspoon vanilla and confectionery sugar once the liquid has cooled. Combine. Spread over warm brownies.
Cool to room temperature before cutting
