May I just jump right into it by stating that these are the best darn brownies I’ve ever made? Would that be alright with everyone? There is no sense in beating around the bush here. These beer, pumpkin and gingerbread brownies are amazing. I may have mentioned in blog posts past that I don’t always get along with brownies and sheet cakes. I don’t know if it’s still my adjusting to living at a higher altitude or what. Brownies are a struggle for me. They either need to be a super fudgy brownie or brownie cups cooked in mini cupcake pans for it actually to work out for me. I have found that I am completely ok with this. I prefer a fudge brownie to a cake-like brownie, so as a result, these brownies are SUPER fudgy. They are loaded with some of my favorite ingredients: pumpkin ale, ginger, chocolate and pumpkin. I mean how can you go wrong with that combination of flavors!?
I really hope that everyone is having a fabulous weekend and you are soaking up as much relaxation time as possible. I don’t know about you guys, but I find it very hard to relax when the weekend comes around.
Maybe it’s because the week is so busy, busy and I am normally working until 8 – 9pm at night. Quickly, after I stop working, I’m off to bed. Don’t judge me. I’m totally a grandma and go to bed around 9. I’m not saying that I necessary FALL ASLEEP at this time, but I’m in bed all the same.
Once the weekend rolls around I feel like I need to keep working, and a lot of the time I do. This weekend I have attempted to relax. It hasn’t really worked out. Do you guys ever feel like you have a gazillion things to do and you just … can … not … catch … up? I honestly think that I “make-up” new things for to keep me busy … just to, ya know … keep me busy.
Any tips you guys have in relaxation techniques, I’m all ears. In the meantime, I will stuff my face with brownies while I fold my unending pile of laundry.
- 1/2 cup unsweetened cocoa powder
- 1 2/3 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 8 tablespoon unsalted butter melted
- 1/4 cup molasses
- 2 large eggs
- 1/2 cup pumpkin beer
- 1/4 cup pumpkin puree
- 2 tablespoons sour cream
- 1 cup semisweet chocolate chips
- confectioner's sugar for dusting
- Preheat your oven to 375 degrees F and spray a 9x13 inch baking dish with a non-stick spray. Line the dish with parchment paper, leaving enough overhang so that it pulls out easily when the brownies have baked. Spray the parchment paper with non-stick spray and dust with flour. Set aside.
- In a large bowl, whisk together the cocoa, flour, ginger, pumpkin pie spice, baking soda, cloves and salt. Set aside.
- In another large bowl, whisk together the sugars, butter, molasses, egg, pumpkin beer and sour cream.
- Add the dry ingredients to the wet and stir until just moistened. Do not overmix.
- Pour the batter into your prepared baking dish. Smooth over the top.
- Bake the brownies for 25-30 minutes or until a toothpick comes out clean. Remove from heat and let cool completely in the pan.
- Once cooled, cover the dish and place in the refrigerator for 30 min.
- Once chilled, remove the brownies from the fridge and release them from the baking dish by lifting out with the parchment paper. Cut them into squares and dust with confectioner's sugar. Serve!
- The brownies will store in an airtight container for 3-4 days at room temperature. Enjoy!