Page 49 - Food Network (January 2020)
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december
november 5
PUMPKIN PIE BROWNIES PEPPERMINT HOT COCOA BROWNIES
ACTIVE: 50 min l TOTAL: 2 hr (plus 2 hr chilling) l SERVES: 8 to 12 ACTIVE: 50 min l TOTAL: 2 hr (plus 2 hr setting) l MAKES: 24
FOR THE CRUST AND BROWNIE LAYER FOR THE BROWNIES
1½ sticks (12 tablespoons) unsalted butter Cooking spray
12 graham cracker sheets 1½ cups all-purpose flour
½ cup plus 3 tablespoons sugar ½ cup unsweetened cocoa powder
½ teaspoon salt ½ teaspoon baking powder
4 ounces semisweet chocolate, chopped ¼ teaspoon baking soda
4 large egg yolks ½ teaspoon salt
½ teaspoon pure vanilla extract 2 sticks unsalted butter, cut into pieces
¼ cup all-purpose flour 6 ounces milk chocolate, chopped
1 cup granulated sugar
FOR THE PUMPKIN LAYER 1 cup packed light brown sugar
½ cup pure pumpkin puree 4 large eggs, at room temperature
½ cup heavy cream 2 teaspoons pure vanilla extract
1 large egg ½ cup whole milk
1 teaspoon pure vanilla extract
3 tablespoons sugar FOR THE TOPPING
2 tablespoons all-purpose flour 2 ¼-ounce packages unflavored gelatin powder
½ teaspoon pumpkin pie spice ⅛ teaspoon salt
¼ teaspoon salt ½ cup water
Whipped cream, for serving 1 cup granulated sugar
½ cup light corn syrup
1. Make the crust: Preheat the oven to 325˚. Melt 6 tablespoons 1 teaspoon pure vanilla extract
butter. Pulse the graham crackers in a food processor until ¾ teaspoon pure peppermint extract
finely ground. Add 3 tablespoons sugar and ¼ teaspoon salt and Cooking spray
pulse to combine. Drizzle in the melted butter and pulse to make Crushed peppermint candies, for topping
moist crumbs. Press the crumbs on the bottom and up the sides
of a 9-inch pie plate. Bake until toasted, 10 to 12 minutes. 1. Make the brownies: Preheat the oven to 325˚. Line a 9-by-13-inch
2. Make the brownie layer: Increase the oven temperature to 350˚. baking pan with foil, leaving a 2-inch overhang on all sides; coat
Combine the remaining 6 tablespoons butter and the chocolate in with cooking spray. Whisk the flour, cocoa powder, baking powder,
a heatproof bowl set over a saucepan of simmering water (do not baking soda and salt in a medium bowl.
let the bowl touch the water); cook, stirring, until melted, about 2. Melt the butter and milk chocolate in a pot over medium-low heat,
3 minutes. Remove the bowl from the pan. Whisk in the remaining stirring. Remove from the heat and whisk in both sugars. Whisk in the
½ cup sugar and ¼ teaspoon salt, then the egg yolks and vanilla. eggs, one at a time, then the vanilla and milk. Gently whisk in the flour
Whisk in the flour until just combined. Spread the batter evenly mixture until just combined. Spread the batter in the prepared pan.
over the crust. Bake until just set on top, about 20 minutes. 3. Bake until a toothpick inserted into the center comes out with
3. Meanwhile, make the pumpkin layer: Whisk the pumpkin puree just a few crumbs, about 45 minutes. Transfer to a rack and let cool
and heavy cream in a medium bowl until smooth. Whisk in the completely in the pan. Lift out of the pan using the foil overhang.
egg and vanilla. Stir in the sugar, flour, pumpkin pie spice and salt 4. Meanwhile, make the topping: Combine the gelatin, salt and ¼ cup
until smooth. Pour over the hot brownie layer and spread evenly with water in a stand mixer fitted with a whisk attachment. Let sit 2 minutes.
a rubber spatula. Return to the oven and bake until the pumpkin layer Combine the granulated sugar, corn syrup and ¼ cup water in a small
is set, 10 to 15 minutes (cover the edges with foil if the crust is getting saucepan. Bring to a boil over medium-high heat and cook, without
too dark). Transfer to a rack and let cool completely in the pan, then stirring, until the sugar is dissolved, 1 minute. With the mixer on low
refrigerate until cold, at least 2 hours. Serve with whipped cream. speed, slowly pour in the sugar syrup. Gradually increase the speed to
high; beat until thick and fluffy, 12 to 14 minutes. Beat in both extracts.
5. Coat a rubber spatula with cooking spray; spread the topping
on the brownies. Sprinkle with peppermint candies and let set,
about 2 hours. Cut into pieces using a knife coated with cooking spray.
JANUARY/FEBRUARY 2020 ● FOOD NETWORK MAGAZINE 49
