'Light Up' Chocolate Brownie Pumpkins
Elise Strachan:6 frighteningly fantastic Halloween desserts'Light Up' Chocolate Brownie Pumpkins. TODAY, October 27th 2016.
Nathan R. Congleton / TODAY
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Rating:
4.142857 (7 rated)
Servings:
12

Elise Strachan, the creator and host of the popular online baking show My Cupcake Addiction, shares her sweetest, spookiest recipes. These sweet pumpkin treats are an adorable, crowd-pleasing addition to any Halloween party.

Ingredients

    • 6½ ounces unsalted butter, cubed (185 grams)
    • 7 ounces good quality dark chocolate (200 grams)
    • 3.2 ounces plain flour (90 grams)
    • 1½ ounces unsweetened cocoa powder (40 grams)
    • 3 large eggs
    • 9½ ounces granulated sugar (or caster sugar) (270 grams)
  • Buttercream Frosting (You will need two batches)

    • 2 sticks (1 cup) unsalted butter, at room temperature
    • 5½ cups powdered sugar
    • 1 teaspoon vanilla extract
    • 1 to 2 tablespoons milk
  • To Decorate the Pumpkins

    • Black candy melts
    • Toothpicks
    • Mini bundt tin
    • Electric tea light candles
    • Cookie cutter
    • Grass or leaf piping tips

Preparation

For the vanilla buttercream frosting:

In a stand mixer with the whisk or paddle attachment, beat the butter on high speed for at least 5 minutes, until the butter has lightened in color and is thoroughly whipped.

Using the tip of a sharp knife, scrape the vanilla seeds into the butter (or add the vanilla extract) and beat to incorporate.

Add 1 cup of the sugar and begin mixing on low speed to combine, then beat on high speed for about 2 minutes.

Repeat this process 1 cup at a time until all the sugar has been added. Add milk a dash at a time if the mixture becomes too thick or dry. Scrape down the sides as needed and make sure so sugar is visible.

For tinted frosting, add drops of food coloring until desired color is achieved.

The frosting will last for 1 month in the freezer, 2 weeks in the fridge and 3 days at room temperature

For the brownie pumpkins:

Preheat your oven to 320ºF. Place butter into a saucepan over a medium heat and bring to a gentle boil.

Turn heat OFF and then add dark chocolate stirring intermittently until the chocolate has melted. Remove from heat and allow to cool slightly.

Place 3 eggs and sugar into a bowl and beat with an electric mixer until they have almost doubled in size and are super light and fluffy, at least 7 minutes. 

Sift the flour and cocoa into a bowl.

Pour the chocolate mixture into the egg mixture and gently fold the two together using big round figure 8 movements. Stop mixing as soon as you no longer see vanilla streaks through the chocolate batter.

Re-sift the flour & cocoa evenly over the top of the chocolate mixture and fold together, again using the figure 8 action. Pour into your brownie pan that's been sprayed with cooking spray and lined on the base with baking paper.

Bake for 20 to 25 minutes. The top should start to look a little flaky and the middle should spring back lightly when touched. Let it cool.

Use a cookie cutter about the same size of your tea light candles and cut out circles on your brownie, turns your tea lights on and put it in. 

Pipe some green buttercream frosting all around.

Melt the orange candy melts. Take your mini bundt tin and apply a THIN layer of the chocolate. Chill for 15 minutes.

Using a hot pan, melt the edge of the pumpkin and join two together.

Draw the face with the black candy melts using a toothpick.

Dip a knife in hot water and make a hole on the bottom of the pumpkins and put it on top of your tea lights.

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