Fall Brownies with Pumpkin Ice Cream Recipe

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Fall Brownies with Pumpkin Ice Cream

From Dorothy McNett's recipes at www.dorothymcnett.com. You do not have to serve both of these together....just make one or the other. But on the other hand, they do go together wonderfully for a nice fall dessert. Make the ice cream about 2 - 3 hours ahead of time, or even overnight.

3 nice and ripe bananas
1 cup pumpkin pulp (canned or make your own)
1/3 cup maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice

2 large red or green apples, cored and chopped (about 2 1/2 cups)
zest of 1 orange
1 1/4 cups all purpose unbleached flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
3/4 cup unsalted butter, softened
1 cup raw sugar
1 egg
1/2 teaspoon vanilla or vanilla bean paste
1/4 cup orange juice

In food processor or blender, whirl the bananas to make them smooth, adding the pumpkin pulp, syrup, and spices. Place in a bowl, cover, and freeze several hours or overnight.
The brownies can be made hours in advance of serving, or overnight as well.
Preheat oven to 350 degrees. Lightly oil an 8 by 11 inch baking pan and set aside. Chop the apples and toss them with the zest of the orange and set aside. In a bowl whisk the flour, cinnamon, nutmeg, salt and baking powder and set aside. In batter bowl cream together the soft butter and sugar, adding the egg, vanilla and orange juice. Add the dry ingredients and blend to combine,and then fold in the apples. Pour into the oiled baking dish and bake about 40 - 45 minutes until golden brown. Cool and slice and serve with dollops of the ice cream.

Recipe created 2016-10-02.

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