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Pumpkin Walnut Brownies drizzled in homemade pressure cooker caramel are an amazingly decadent addition to any festive celebration!
Last week I posted a recipe for a Creamy Pumpkin Penne Alfredo with bacon, goat cheese, and thyme. It was the first post in my mini series on 3 recipes you can make using just one can of pumpkin! Today I’m bringing you recipe number 2, which are these completely decadent Pumpkin Walnut Brownies topped with my homemade pressure cooker ooey gooey caramel sauce.
The first time I tested this recipe, I went the healthy route. I used maple syrup in place of the sugars, used coconut oil instead of canola or butter, and halved the amount of chocolate. It was no good, folks. I mean, they were fine, but if I’m gonna eat a brownie, I’m gonna eat a BROWNIE! No holds barred.
Although these ARE quite decadent, they’re not sickly sweet. The addition of the pumpkin puree mellows things out. But, then the caramel gets added and things start to get sweeter… So, if you want something a little less intense, stay away from the caramel. But, like I said before, if I’m gonna eat a brownie, I want it to have ALL the things.
Pumpkin Walnut Brownies drizzled in homemade pressure cooker caramel are an amazingly decadent addition to any festive celebration!