That Puree Again: Pumpkin Brownies

This recipe is from the October/November 2024 issue of Taste of Home magazine, which I get “free” with Kindle Unlimited. I certainly wouldn’t pay for it. I still have some issues from the 1990s, when I was first out on my own–no ads! no hectoring! no fad diets!–and now half of it is ads, and mostly for non-food products. The other half is hit-or-miss; I don’t understand how the monthly “snackcuterie” board of manufactured snacks and candy is considered cooking.

I have been away from home a very long time.

ANYHOO, I flip through every issue and sometimes there’s a recipe that doesn’t use specific manufactured ingredients that are unavailable here, usually cookies or breads. And of course I am always on the lookout for new things for Kürbisfest.

The downside to marbled cakes is you have to wash twice as many mixing bowls.

When I pureed Lakota #1, I measured and saved enough for these brownies.

The recipe lists chopped walnuts as an optional ingredient, to be mixed into the pumpkin batter. Chopped hazelnuts were on sale. Nuts is nuts!

The chocolate batter was thicker than I expected. The pumpkin batter had a lot of baking powder, and made huge bubbles right away. It was also crunchy, which is a thing I do not care for when I am licking out the bowl.

I’m not very good at marbling cakes, and the two batters were so different in consistency, I wasn’t sure how it was going to turn out.

But it worked.

Served with a porter, because porter pairs well with chocolate. They tasted pretty good. I would make this recipe again.

There are still three cups of pumpkin puree in my freezer, and two more Lakota pumpkins in storage.