Already, this autumn season has been a fantastic reminder of how much greater life is if you choose to stop and look around, take in each moment and live in the present, spend as much time as possible around those who's company you enjoy, and do what makes you most happy.
We have had the privilege of getting to visit with old and new company, share in the joy of new life and the celebrating of another year gone by. Being close enough to good family and friends that spontaneous visits are possible with little planning, and being surrounded with company that only lifts us higher.
In addition, as I mentioned in previous posts about hand letter writing with new penpals and being part of communities of talented and inspiring creatives, inspiration has been ever-present, especially with the holidays around the corner!
That said, these fudgy brownies, or brownie fudge squares-or whatever you choose to call them once you try their irresistible texture-are full of rich chocolate flavor with undertones of toasty Bourbon, festive pumpkin, and notes of warm spices.
A spirited dessert to offer up to family and friends as we gather to celebrate the beginning of the holiday season...
Bourbon Pumpkin Brownie Fudge
makes one 8x8" pan
-2 Tablespoons ground flax
-1/2 cup pumpkin puree
-1 can black beans, thoroughly rinsed and drained
-1/4 cup coconut oil
-1/2 cup coconut sugar
-1/3 cup cocoa or cacao powder
-1 1/2 teaspoons baking powder
-1 teaspoon cinnamon
-1/4 teaspoon nutmeg
-1/4 teaspoon sea salt
-1 Tablespoon pure vanilla
-3 Tablespoons Bourbon
-1/2 cup chocolate chips
1. Preheat oven to 350F an line 8x8 pan with parchment paper.
2. Combine ground flax and pumpkin, set aside to thicken.
3. Process black beans, coconut oil, coconut sugar, and flax/pumpkin mixture. Process until completely smooth.
4. Add cocoa powder, baking powder, cinnamon, nutmeg, salt, vanilla, and Bourbon, process until smooth. Stir in chocolate chips. Pour into prepared pan.
5. Bake in preheated oven 45-50 minutes or until set. They will be very doughy in the middle, you can place them in the refrigerator to firm up a bit or let them sit at room temperature to cool before cutting into them.
You may sprinkle cinnamon and nutmeg on top once cool for garnish and for additional spice.
They taste marvelous topped with vanilla bean ice cream.
-pumpkin puree: butternut squash puree, applesauce
-coconut oil: coconut butter
-coconut sugar: white or brown sugar
-Bourbon: other whiskey or substitute milk of choice (you can use part Bourbon and part milk if you want a more mild Bourbon flavor)