Warming up for a smashing Thanksgiving feast with these bewitching bite-sized Pumpkin Brookies, whipped up by @churyaadishree, head at our very own @foodhallcookerystudio. Because why settle for just brownies or cookies when you can have the best of both worlds?
Are you in? Of course you are. Recipe drop 👇🏼:
Ingredients:-
For the Brownie Batter:
- Dark Chocolate, 90g
- Chocolate Chips, 50g
- Butter, 60g
- Condensed Milk, 80g
- Milk, 90g
- Flour, 85g
- Cocoa, 25g
For the Brookie:
- Flour, 2 cups
- Baking Soda, 1 tsp
- Baking Powder, 1/2 tsp
- Salt, 1/2 tsp
- Cinnamon Powder, 1 tsp
- Nutmeg, 3/4 tsp
- Sugar, 1/2 cup
- Brown Sugar, 1/2 cup
- Butter, 1/2 cup
- Egg, 1
- Pumpkin Puree, 2/3 cup
- Vanilla, 1 tsp
- Chocolate Chips, 1 cup
Method:-
• Preheat the oven to 350°F. Grease a 12-cup muffin tin with cooking spray.
• Prepare brownie batter according to box instructions. Set aside.
• Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium-sized bowl.
• Combine the butter and sugars and beat until light and fluffy. Add in the egg, pumpkin puree, and vanilla. Mix until evenly combined. Gradually add the dry ingredients and mix till just combined before folding in the chocolate chips.
• Divide the brownie batter between the muffin cups. Each cup should be filled halfway to 2/3 of the way up. Scoop round tablespoons of cookie dough and roll them into balls. Place the cookie dough balls into the centre of each brownie batter-filled cup.
• Bake for 15-20 minutes until a toothpick inserted into the brownie cup comes out with a few moist crumbs. (Use any extra cookie dough to bake pumpkin chocolate chip cookies).
• Let cool in the muffin tin for about 10 minutes before transferring the brookies to a cooling rack.
• Serve warm or at room temperature.
#Brookies #Desserts #Thanksgiving #ThanksgivingDessert #ThanksgivingRecipes #Thanksgiving Food #Food #InstaFood #FoodFood #Foodies #FoodLover #Foodstagram #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood
Warming up for a smashing Thanksgiving feast with these bewitching bite-sized Pumpkin Brookies, whipped up by @churyaadishree, head at our very own @foodhallcookerystudio. Because why settle for just brownies or cookies when you can have the best of both worlds?
Are you in? Of course you are. Recipe drop 👇🏼:
Ingredients:-
For the Brownie Batter:
- Dark Chocolate, 90g
- Chocolate Chips, 50g
- Butter, 60g
- Condensed Milk, 80g
- Milk, 90g
- Flour, 85g
- Cocoa, 25g
For the Brookie:
- Flour, 2 cups
- Baking Soda, 1 tsp
- Baking Powder, 1/2 tsp
- Salt, 1/2 tsp
- Cinnamon Powder, 1 tsp
- Nutmeg, 3/4 tsp
- Sugar, 1/2 cup
- Brown Sugar, 1/2 cup
- Butter, 1/2 cup
- Egg, 1
- Pumpkin Puree, 2/3 cup
- Vanilla, 1 tsp
- Chocolate Chips, 1 cup
Method:-
• Preheat the oven to 350°F. Grease a 12-cup muffin tin with cooking spray.
• Prepare brownie batter according to box instructions. Set aside.
• Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a medium-sized bowl.
• Combine the butter and sugars and beat until light and fluffy. Add in the egg, pumpkin puree, and vanilla. Mix until evenly combined. Gradually add the dry ingredients and mix till just combined before folding in the chocolate chips.
• Divide the brownie batter between the muffin cups. Each cup should be filled halfway to 2/3 of the way up. Scoop round tablespoons of cookie dough and roll them into balls. Place the cookie dough balls into the centre of each brownie batter-filled cup.
• Bake for 15-20 minutes until a toothpick inserted into the brownie cup comes out with a few moist crumbs. (Use any extra cookie dough to bake pumpkin chocolate chip cookies).
• Let cool in the muffin tin for about 10 minutes before transferring the brookies to a cooling rack.
• Serve warm or at room temperature.
#Brookies #Desserts #Thanksgiving #ThanksgivingDessert #ThanksgivingRecipes #Thanksgiving Food #Food #InstaFood #FoodFood #Foodies #FoodLover #Foodstagram #FoodOfInstagram #EatingForTheInsta #GoodFood #GoodFoodGoodMood