Holiday baking is a time-honored tradition in many households and one way to spice up things this season is to get creative with your ingredients. Fill your home with a dreamy aroma and capture the spirit of the season(ing) by adding delicious and bold spices to your baking recipes from streusels and cakes to pies and cookies.
Enjoy the following recipe from Simply Organic for a decadent treat that combines chocolate, pumpkin puree, and our favorite autumn spices to make rich brownies that are sure to please.
SPICED PUMPKIN BROWNIES
Cook Time: 1 hour, 25 minutes
For the brownies
8 ounces 6O% cacao bittersweet chocolate, broken into pieces
8 ounces (1 stick) unsalted butter
1 cup granulated sugar
3/4 cup dark brown sugar
1 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/3 cup black cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon sea salt
For the pumpkin swirl
4 ounces cream cheese, softened
1/2 cup pumpkin puree
1 large egg
1 teaspoon Simply Organic vanilla extract
2 tablespoons granulated sugar
1/2 teaspoon Simply Organic ground cinnamon
1/4 teaspoon Simply Organic ground nutmeg
1/8 teaspoon Simply Organic ground cloves
1/8 teaspoon Simply Organic ground allspice
1/8 teaspoon Simply Organic ground ginger
1. Preheat oven to 35O. Line an 8×8-inch or 9×9-inch pan with parchment paper and spray with cooking spray.
2. In a medium bowl, add the cream cheese, pumpkin, egg, vanilla, sugar, cinnamon, nutmeg, cloves, allspice and ginger. Mix with an electric mixer until smooth. Set aside.
3. In a medium saucepan over low heat, melt the bittersweet chocolate and butter. Continue to stir until smooth. Remove from heat and add in both sugars. Once the chocolate mixture has cooled add in the eggs and whisk until combined.
4. In a large bowl, sift together both flours, cocoa powder and baking powder. Once sifted, add in the salt.
5. Add the chocolate and butter mixture into the dry ingredients. Stir just until combined.
6. Pour the brownie batter into prepared pan and bake for 5 minutes. Remove; use a spoon to make divots into the batter and spoon the pumpkin mixture into the divots. Use a knife to swirl the pumpkin mixture into the chocolate brownie batter. Bake for 45 to 5O minutes.
7. Cool completely before running a knife around the edges and carefully removing the brownies.
8. Cut into 16 pieces and serve.
Explore these enticing flavors that showcase bulk spices in our store from Simply Organic:
- Allspice. Having a flavor reminiscent of cinnamon, cloves, and nutmeg, many people believe allspice is a mixture of these spices, but it is actually the dried fruit of a small evergreen plant. This delicious flavor is displayed well in cakes, cookies and pies.
- Cinnamon. One of the oldest and most widely used spices, cinnamon has a variety of uses and is a staple in most household spice racks. It is made from the bark of a cinnamon tree, which rolls up into what is commonly known as a cinnamon stick during the drying process. Easily recognized by its aroma, cinnamon adds warm sweetness to desserts and pairs especially well with apples.
- Cloves. One of the earliest spices to be traded, cloves are native to Indonesia and are actually dried flower buds. Ground cloves are used in baking, and are most often found in gingerbread, spice and fruit cakes, and raisin or nut bars. Cloves add a kick to pumpkin pie, a traditional holiday favorite.
- Nutmeg. Historically a prized spice, nutmegs are the dried seeds of the nutmeg tree. Nutmeg’s sweet taste is excellent in puddings and custards, and it’s delicious mixed in with French toast batter! Try freshly grating a whole nutmeg for even more flavor.
- Vanilla. Introduced to Europe by the Spanish conquistador, Hernando Cortés, vanilla has a rich history and a richer flavor. It comes in three forms: whole pod, powder, and extract. It is one of the most widely used ingredients in baked desserts and icings.
- Ginger. The warm, spicy-sweet flavor and pungent aroma are unmistakable. Ginger is a universally popular flavoring that lends its name to three familiar foods – gingerbread, gingersnaps and ginger ale. It’s also popular in stir-fries and sauces, and in spice blends like curry powder.