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Pumpkin Brownies Edit

Ingredients

960 g Butter

3 tbsp Sugar

1 Egg, egg yolks and Sugar

1 tsp Vanilla

2 tbsp Milk

2 Tablespoons Heavy cream

34 g Sugar

Directions

Preheat the oven to 180C. Grease a 9x13 inch pan with non stick cooking spray.

Beat the butter, sugar and egg in a medium bowl until orange and yellow, 3 minutes. Remove bowl from the mixer and beat in the milk and cream.

Gradually add the heavy cream and vanilla, mixing just until incorporated. Spoon a tablespoon of batter into the prepared pan. Repeat until all batter is used.

Stir in the Pumpkin and brownies. Drop by spoonfuls into greased 9x13 inch pan.

Bake for 8 to 10 minutes, until the tops are set. Cool and cut into squares. Enjoy!

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mrythorn writes:

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I took a single can of coconut milk and put it in the freezer for 1 hour as I was in a rush for a last minut guest. I did chill the beaters and bowl too in the fridge. I followed the remainder of the recipe with the exception of adding whipped cream stabilizer that I had from King Arthur Flour company (I got it off their website- ingredients are powdered gelatin). Mine did not whip in the sense it did not become airy or develop into a larger air induced volume of frosting to fill the bowl as whipped cream would normally do. My daughter has made this and said she has gotten it to whip but I could not find the recipe. I did find the video but it did not show how to properly do it. I would imag
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