We now return to our originally scheduled programming.
More delicious pumpkin desertness. When I saw this recipe, I knew I would make it…it was just a matter of time. These bars are almost an equivalent of a pumpkin brownie except it is kind of in opposite proportions because the pumpkin is the base and the chocolate is the filling…opposed to the other way around. However, when you have that melted later of chocolate in between that pumpkin base…it’s like unwrapping a sweet sweet present on Christmas morning.
Although it is not a typical holiday dessert, I promise your friends and family wont mind.
Adapted from: Two Peas and Their Pod
2 cups all-purpose flour
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) semisweet chocolate chips
1. Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan and set aside.
2. In a medium bowl, whisk together dry ingredients: flour, pumpkin pie spice, baking soda, and salt; set aside.
3. In a stand or electric mixer, cream butter and sugar on medium-high speed until smooth. Then beat in egg and vanilla until combined.
4. Add pumpkin puree and mix well. The mixture will look a little chunky…don’t worry about it.
5. Reduce speed to low, and mix in dry ingredients in portions until just combined.
6. Turn off mixer and fold in half of the chocolate chips.
7. Spread batter evenly in prepared pan. Top bars with the rest of the chocolate chips.
8. Bake bars for 30-35 minutes or until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with few moist crumbs.
9. Cool bars completely in pan. Cut into squares.
10. Share and Enjoy!!!
Simple and delicious. The chocolatey gooeyness perfectly complements the subtleness of the pumpkin. Just make them already.