As the owner and operator of a cafe in Western Pennsylvania, I must have all things pumpkin as soon as the first leaf falls. But let’s face it, pumpkin alone doesn’t cut it anymore. Every year, I try to outdo myself by creating a new and exciting recipe that everyone will go crazy over. This season, SHOP ‘n SAVE tasked me with developing a delicious pumpkin bar that pairs with coffee, hot chocolate and the fall season in general!
Remember, when making a decadent dessert, you can still utilize free from and organic Wild Harvest products to ensure it’s delicious without the guilt. Now, that’s Just Right!
Be sure to visit your local SHOP ‘n SAVE soon to grab everything you need to make a pan of my Pumpkin Pecan Brownies with Maple Brown Sugar Icing!
Coffee and pumpkin forever,
For the brownies:
Essential Everyday Gluten Free Brownie Mix
2 Wild Harvest Organic Grade A Brown Eggs
1 can Wild Harvest Organic Pumpkin
1 tsp. Wild Harvest Organic Ground Cinnamon
¼ tsp. Wild Harvest Organic Ginger
½ tsp. Wild Harvest Organic Nutmeg
¼ tsp. ground cloves
1 cup Essential Everyday Chopped Pecans (plus extra for topping)
For the maple brown sugar icing
1 cup Wild Harvest Organic Brown Sugar
4 tbsp. Wild Harvest Organic Unsalted Butter
½ cup Essential Everyday Heavy Whipping Cream
1 cup Essential Everyday Powdered Sugar
2 tsp. Wild Harvest Organic 100% Pure Maple Syrup
- Preheat oven to 350 degrees. Coat 8x8 square baking pan with nonstick cooking spray.
- In large bowl, combine all ingredients for the brownies. Pour batter into baking pan and spread evenly. Bake for 20-25 minutes. Let the brownies cool before you frost them.
- To prepare the icing: In small saucepan, place brown sugar, butter and cream. Bring to boil and stir. Remove from heat. In large bowl, combine powdered sugar and maple syrup. Pour brown sugar mixture into powdered sugar mixture and beat until smooth. Let sit for about 5 minutes to thicken.
- Spread icing over cooled brownies. Cut into 9 servings and top with whole pecans.