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Double Trouble Pumpkin Brownies Recipe


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.
Makes: Makes about 24 brownies
Skill Level:

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Spoon about 1 teaspoon caramel sauce into brownie shells. Top with mousse and additional caramel sauce.

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Ingredients

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3 tablespoons granulated sugar

3 tablespoons butter, divided

2 tablespoons Tito?s Vodka

1 package (10.25 oz.) fudge brownie mix

2 tablespoons vegetable oil

2 tablespoons cold water

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