About a quarter can of pumpkin has been sitting in my fridge ever since my last Pumpkin Pie Smoothie. This fact combined with an overwhelming craving for brownies resulted in the only logical thing I could think of: Pumpkin Brownies. I looked up several recipes and read reviews knowing that there’s a fine line between brownies, bread and cake of the pumpkin persuasion. I settled on this one (it may have had something to do with the adorable pumpkin shapes in the pictures.. but mostly it sounded delicious). As you can see, I made a few changes to make it completely lactose free and since I was going for something I wouldn’t have to leave the house to make, I skipped out on the pecans since we didn’t have any stashed in the cupboard.
Since I had 15 to 20 minutes to kill before the brownies were done baking, I went ahead and tried to make some icing. I used this recipe for Buttercream Frosting, mostly because it was one of the first ones I found. Again, I modified it to nix the lactose.
(I think it actually ended up being 20 min)
As usual I was too impatient to let the brownies cool before icing them. The result was a very hot, melty, gooey mess. In retrospect I would have either chosen a different kind of icing or just not used any because it was very sweet. Almost fudge-like, which I’m not a fan of, but I guess if you’re into that sort of thing. I ended up scraping off the icing. The brownies themselves, though, were really good & not at all bread or cake-like!
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