It’s fall ya’ll, and I’m sharing an autumn recipe. We excitedly opened the large sliding doors last night, letting in the first taste of fall air as it breezed it’s way into our home… with the slightest hint of fall’s cool breath kissing our cheeks. And to me, fall’s kiss makes me want to hide out in the kitchen and bake, buried in pumpkin bread and apple pies, yummy butters and adding cinnamon toppings to just about everything.
Because we love fall, and because you just can’t go wrong with pumpkin and chocolate and cheesecake, Brayden and I proudly introduce this new installment of Kitchenwise!
Yield: 24 brownie bites
1/2 cup melted butter
1 cup white sugar
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
Preheat oven to 350 degrees. Grease and flour a 24 count mini muffin tin.Mix brownie ingredients (butter, sugar, eggs, vanilla, cocoa, flour and salt) until smooth and spoon into prepared mini muffin pan. Bake for 15 minutes.
While brownie bites are baking, in a large bowl, mix canned pumpkin, whipped topping, pumpkin pie spice and pudding mix thoroughly until it reaches mousse consistency. Once brownies have cooled, put mousse into a piping bag and frost the brownie bites. Enjoy!
Oh my goodness. SO good.