Brownies take a walk on the wild side. Double Trouble Pumpkin Brownies made with rich pumpkin and chocolate flavor, filled with vodka-spiked, vanilla-infused, salty-but-sweet caramel sauce, topped with an airy pumpkin spice whipped mousse. Serve with Tito?s Pumpkin Martini, garnished with fresh-grated nutmeg.
For caramel: In small saucepan, heat granulated sugar, corn syrup, cream and 2 tablespoons butter over medium high heat until sugar melts, whisking continuously. Once sugar begins to boil, stop whisking. Continue heating, without stirring, until it turns light caramel color, 5 to 8 minutes. Remove from heat and whisk in remaining 1 tablespoon butter. Whisk in vodka, vanilla and salt; note that mixture will bubble up. Cool completely.
For brownies: Preheat oven to 325°F. Prepare Wilton Mini Bites Pan with vegetable pan spray.
In large bowl, combine brownie mix, 1/4 cup pumpkin, vodka, oil and egg. Fill pan cavities about 2/3 full with batter.
Bake 12-14 minutes or until toothpick inserted in center is clean. Cool in pan 8 minutes. Remove from pan; cool completely.
For mousse: Combine water and gelatin in small microwavable bowl; let stand 1 minute. Microwave 30 seconds and cool to room temperature. In large bowl, whip cream, confectioners? sugar, vanilla and pumpkin pie spice with electric mixer on high speed 1-2 minutes or until soft peaks form. Gradually add gelatin mixture; whip until firm peaks form. In small bowl, combine 3/4 cup pumpkin and vodka; fold into whipped cream. Refrigerate 30 minutes or until thickened.
Spoon about 1 teaspoon caramel sauce into brownie shells. Top with mousse and additional caramel sauce.