Pumpkin Pie Brownies

1. 01 Introduction: Welcome to this class. In this class, I will teach you how to make this pumpkin pie brownie. First, I will teach you how to make the batter for the brownies. Next, I will teach you how to make the pumpkin pie filing. Then I will teach you how to prepare the pan and add the batter to the pan. Next, I will show you how to bake and cool the brownies. I will by teaching you how to remove the brownies from the pan and cut them. I am a self taught baker. Many years ago, I decided I wanted to open up my own home bakery. So I practiced my cake decorating skills, experimented on recipes until I felt like I was at the level that I could open up my own home bakery. I had this business for several years. Part of this business was making desserts for people, for special events. One delicious dessert that could be made in the fall would be these pumpkin pie of brownies. I had this business for several years and tell my husband got a job in a new city. We felt like this was a good move for us and so we moved. Now, here in the new city, I do not want to open up another home business. But as a retired teacher, I still love baking and I still love teaching. So I've decided to share my skills with you on skill share. This class is for the baker that would like to learn how to make a delicious yet unique brownie for a fall occasion. I am excited to share the skills with you in this class that move on to lesson number one, Making the Brown. 2. 02 The Brownie Batter: We are ready to start making the brownie batter part of our brownies. We want to start by melting our butter and our chocolate. And I've already taken the one cup butter and I've cut it into smaller pieces. I'm now going to take my chocolate and break it also into the smaller pieces. And the nice thing about this chocolate is it has this dividing thing. So I'm able to break it and not have to use a knife now to get the 8 ounces. It takes two of these packages of the semi sweet chocolate. There's the last of breaking that up. Now I'm going to stick this in the microwave for 45 seconds at 50% power. At which point I will take it out and stir it. And I will continue doing that until it's completely melted. This has been in the microwave for 45 seconds. I now want to stir it. As you can see, we're starting to get butter melting, but not a whole lot of chocolate is yet melted. But I still want to stir it after each time. We're going to stick this back in for another 45 seconds. That went for another 45 seconds. Now I'm going to stir this, You'll notice the butter is pretty much melted. Now, we're just going for melting the chocolate. It only take one more, 45 seconds. It may take a couple. We'll have to see, I want to stir that for a minute and we're going to cook it again. While that's cooking, I go ahead and whisk my four eggs. Can hear that that's finished cooking, So I'll put this aside for a minute. There's my chocolate again. I want to stir it. There's still some chocolate lumps in there, but a lot of it has melted. I think. One more 45 second timing and that will be ready. We have the eggs cracked now. We just want to whisk them, whisk. And we start by breaking up the yolks, and then we can do just a quick whisky. Okay. That has whisked nicely and our microwave has beeped again. So I'm going to set this aside. Let's stir that. I want to make sure all the chocolate is melted. I spoon it up like this, and if I get any chunks like that, then I know I need to stir it some more. This will probably all melt without putting it in the microwave. Again, notice as I lift that up, there is no solid coming up. This is now ready. We're going to set this aside so that it can cool just a little bit, and we'll measure out the dry ingredients while this is cooling. And then we'll be ready to combine everything in this bowl. I want to combine my flour. One cup flour. Here's my one cup flour. I need 14 cup of cocoa. Fourth cup is small enough, I can probably just scoop it up like that, dump that in. I need a two, a teaspoon salt and put that in. I'm now going to just quickly whisk this together so it's all combined. Now, we're going to set that aside. Now in this bowl, it's cooled a little bit. I want to whisk in the egg mixture. We let this cool a little bit so that our egg mixture would not cook. It doesn't have to be totally room temperature, but it does need to be no more than lukewarm. Then, after I add in that egg mixture, I want to add in my two cups of sugar. There's one cup, two cups, and I want to whisk that in. We're going to add one teaspoon of vanilla. We also want to whisk that in non X. We're going to take the whisk out because I find for the flour, it works better to fold it in with the spoon than to whisk it because this is going to get thick. I'm going to put my flour mixture in there and I'm just going to fold it or lightly stirred in because this is going to get thicker. Since I'm adding more dry ingredients, I don't want to over mix this. I'm just trying to get dry ingredients mixed into the moist ingredients. I keep stirring it until I see no more dry ingredients. That includes scrape in the bowl, both the sides and the bottom. There you can see our batter is all mixed. In our next lesson, I will show you how to make the pumpkin feeling. 3. 03 Making the Pumpkin Filling: We are ready to make the pumpkin filing for on top of the brownies. It's really quite simple to make. I'm going to start by opening up my can of pumpkin. I want to get all of the pumpkin in there, so I am scraping around the side of the pan in the bottom to get it all to come out. I then want to open up my can of milk and dump it in. Next, we're going to add our two eggs. 12 are two teaspoons of vanilla, our one cup brown sugar. First, we need to measure that in the cup we want it to be packed. As I put it in, I push it down. If you have any really heart pieces, try to break them apart. It's going to be easier now than when you're Whisky. They were almost there. Copper, One morespoonful dump the brown sugar in. I need two teaspoons of cinnamon, and this measuring spoon is a two teaspoonful spoon. I need my 12 teaspoon of nutmeg, my 14 teaspoon of ground cloves, and my 14 teaspoon of ginger. Finally, we want to add two tablespoons, cornstarch, with all those ingredients in the bowl. We now want to whisk it till there's all combined. I'm not doing a real vigorous whisk because this bowl is pretty full. I'm keeping it very low, concentrating on that thick stuff in the center, Moving it out. As I start getting that mixed in, I can incorporate more of it. I just want to whisk it till everything has turned into one fluid feeling. I don't see any sugar, pumpkin cornstarch eggs. Nothing is obvious on its own. It's all one filling as you can see, that is, that is our filling that goes on top. In our next lesson, we'll show you how to prepare the pan and how to put the brownie batter and the pumpkin filling in the pan so that it can bake. 4. 04 Assembling the Brownies: We are ready to prepare the pan and put the brownie batter and the pumpkin feeling into the pan. To begin with, I want to take a pretty long sheet of an oil and I want to place it having it come up over the edge. This is going to make the removal of the brownies much easier in the end. Now, with that done, I do want to spray this down. Now we're going to take the brownie batter and just dump it in the pan with the brownie batter in the pan. We want to spread it out so that it's evenly distributed, making sure it goes all the way over to the corners. That helps level it with the pumpkin feeling. I'm doing one last quick little whisk to make sure it's all still together. I'm going to actually use like a gravy ladle and spoon it on. Because if I pour it, it might make little divots in the browny, which would make it clean, smooth levels. Now, I can spoon it fairly quickly and I want to spread it around. As I'm spooning it, I do not want to touch the brownie level at all. Just leave that level totally there. And I just want to keep spin it in. Now that I have the brownie level covered, I can slowly, as I spoon it in, I'll pour some in because I'm making sure that it doesn't do big blobs. Then I want to just spread that. This is now ready to go into the oven. In our next lesson, I will show you how to bake it and cool it. 5. 05 Baking and Cooling: Our brownies are ready to go into the oven. The oven is preheated to 325 degrees. When I open up my oven, you can see that the rack is in the middle position. I'm just going to place this in the middle of that rack and close it up. I'm now going to cook it for around 50 to 60 minutes. I will check it at 50, see if it's ready. And if not, I'll give it a little bit more time. So we'll be back in about 50 minutes when the timer goes off. The timer just went off. There it is again. So we're going to go ahead and check and see if it is done at 50 minutes. When I pulled that out, it's a little bit more jiggly than I want. I don't know that it needs 10 minutes, but I am going to give it another five. We'll be back in 5 minutes when the timer goes off again. Our timer is about ready to go off again, so we want to check it as you look at it, this time we bring it up, it's a little bit jiggly, but it's not liquids, so I'm going to pull it out. We're now going to let this cool at room temperature for about an hour. Then we'll put it in the fridge and let it chill for at least 2 hours before we take it out of the pan and cut it. 6. 05 Pam Removal and Cutting Brownies: Our brownies have cooled in the fridge overnight, actually, now we are ready to pull them out of the pan and cut them so that we can eat them. I have my pan right here with the brownies and I'm just going to lift it out and place it on my bad point. I then want to just take the foil that off of the brownies. Let me just lift this up so you can see that layering. See that lovely layering we got? Now I want to score these. Before I cut them, I'm going to do like that halfway point and just lightly score so I can see then another halfway. Let's do a little bit more. This way. Halfway, this way. Oh, this is not halfway. Okay, let's do that. I'm going to move this middle over a bit. I'm going to move this over a little bit. Okay. That's why I score first because I don't always cut straight Now. I want to get 24 out of this. I'm going to start by cutting in half, score it that way. Then I want three on each side. That looks like about one third, and one third, and one third, and one third. When I'm satisfied with what I have, then I'm ready to cut all the way through. Go all the way through. I have a paper towel here so I can wipe this off in between cuts. Now, let me go ahead cut this here so I can take one out to show you here you can see one brownie ready to eat. I'm going to go ahead and now cut through my scoring for each of the brownies. I have my Brownies cut. I put one on the plate to show you when I eat the brownie or serve the brownie. I like to serve it with hip. I actually like to use a spray whip like this because then it's really easy to just a dollop on my brownie. And there you have the pumpkin pie, chocolate Brownie. 7. 07 Final Thought: Thank you for taking this class. We had fun making our pumpkin pie brownies. We first learned how to make the brownie batter. After that was made, we learned how to make the pumpkin pie filling. Next, we prepared our pan and then layered our batter on the bottom, and filling on top. We then baked this in the oven. Once the brownies had baked and cooled, including the chilling in the fridge for several hours, we pulled them out and we cut them so that they were ready to be served. I hope your brownies turned out the way you wanted them to. The recipe for these brownies is in the project section. And the project for this class is to make these brownies. I'd like to see how your brownies turned out, so please take a picture and post them on the project page. Also let us know how it went from my kitchen to your kitchen. Happy baking.