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Thursday, October 3, 2013

Pumpkin Cookie Dough Rolo Brownies

In the last two days I have made 3 large batches of lemon curd.   I am in the middle of prepping and getting to make a wedding cake for Saturday.  Three tiered lemon cake with lemon curd, a meringue icing, covered in coconut with 8 purple star gazer flowers.   I have 3 giant bags of coconut in my cupboard and I have cleared out the fridge.  The next two days will be very busy, baking, icing, layering, covering and decorating.

I have been trying to get as much done as I can since putting together a wedding cake with a 10 month old can be a bit challenging.   Tomorrow night I am also going to see "Whose Line is it Anyway?" live with my mom and my sister.  Do you like that show?  I love it.  I don't get the new ones unfortunately but I used to love it when Drew Carey was the desk man.  I am looking forward to some good improv and some good laughs.

And Saturday after this cake is done I get to celebrate my birthday with a nice dinner and brunch with friends.  Not to mention a few desserts just for me.

Enjoy these brownies while I am stuck in the kitchen for the next two days and wish me luck.

P.S Stay tuned for my blogiversary/birthday giveaway this Saturday!

Pumpkin Cookie Dough Rolo Brownies


Pumpkin Cookie Dough
  • 1/4 cup unsalted butter, softened
  • 1/3 cup brown sugar, packed
  • 1 tsp pure vanilla extract
  • 1 1/4 cup unbleached all purpose flour
  • 1/2 can sweetened condensed milk
  • 1/3 cup pumpkin puree
  • 1/3 cup chopped rolos
  • 1/3 cup toffee bits
Brownie Base
  • 175g unsalted butter, softened
  • 175g dark chocolate, chopped
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 cup granulated sugar
  • 1/2 tsp salt
  • 125g unbleached all purpose flour
  • 1/2 tsp baking soda
  • 3/4 cup chopped rolos
  1. Make the Brownies : Melt butter and chocolate on low in a medium saucepan or double boiler (if you are afraid to burn it). Stir until smooth, remove from heat to cool slightly.
  2. Line a 10 inch square pan with parchment or foil, folding over two sides so it can be lifted out. Spray with non stick spray.
  3. Beat eggs, sugar, salt and vanilla together in a large bowl. Add cooled chocolate mixture to egg/sugar mixture and beat to combine.
  4. Fold in flour, baking soda and chopped rolos.
  5. Pour batter into pan. Bake at 350F for 20-23 minutes. Let brownies cool in pan for 10 minutes, then remove lifting up the sides of foil/parchment.
  6. Make the Pumpkin Cookie Dough : In your mixer bowl or a large bowl, cream the butter, vanilla and brown sugar until light and fluffy. Beat in pumpkin and vanilla
  7. Slowly add flour, alternately with condensed milk, beating well after each addition. Fold in the rolo and skor bits. Spread on top of brownies.

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