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--- recipes [2025.09.06 16:00] – [Additional Tips] Steve Isenberg
+++ recipes [2025.09.07 16:05] (current) – [Optional Upgrades] Steve Isenberg
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   - Cool
-====== Modified Pumpkin Brownie Recipe ======
+====== Modified Pumpkin Brownie Recipe with Almond Flour======
 **Ingredients:**
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+----
 ====== Pumpkin Chocolate Brownies ======
 Turn Trader Joe’s Pumpkin Bread and Muffin Mix into rich, chocolatey brownies with this easy variation. Perfect for fall or anytime you want a fudgy, pumpkin-flavored treat.
+20250907: The result was very cake like; it's good that I added a white frosting (4oz cream cheese, 2Tbsp butter both melted; 1C XXX sugar, 1/2tsp vanilla; frosting didn't solidify though),\\  Suggest altering recipe as shown below. (was: 2 eggs, 1/2 cup oil, bake 28-35 mins.)\\ This mod is untested.
 ===== Ingredients =====
   * 1 box **Trader Joe’s Pumpkin Bread & Muffin Mix**
-  * 2 large eggs (as called for on the box)
+  * 1 large egg
-  * ½ cup vegetable oil (or melted butter for richer flavor)
+  * ½ cup + 2 teaspoons vegetable oil (or melted butter for richer flavor)
   * ⅓ cup water (slightly less than the box calls for to keep brownies dense)
+    * optional: subtract 1 teaspoon water and replace with 1 teaspoon brewed espresso
   * ⅓ – ½ cup unsweetened cocoa powder
   * ½ cup semi-sweet or dark chocolate chips (optional, but recommended)
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     * Preheat to 350°F (175°C).
     * Grease or line an 8x8 or 9x9-inch baking pan with parchment paper.
   - **Mix Wet Ingredients**
     * In a large bowl, whisk together eggs, oil (or melted butter), water, and vanilla.
   - **Add Cocoa Powder**
     * Whisk cocoa powder into the wet mixture until smooth.
     * If using espresso powder, add it here.
   - **Add Pumpkin Bread Mix**
     * Gently fold in the pumpkin mix until just combined.
     * **Do not overmix**, as this can make brownies tough.
   - **Add Chocolate Chips (Optional)**
     * Stir in ½ cup chocolate chips for extra fudginess.
   - **Bake**
     * Pour batter into prepared pan and smooth the top.
-    * Bake for **28 – 35 minutes**, checking at 28 minutes.
+    * Bake for **18 - 25 minutes**, checking at 18 minutes.
     * A toothpick should come out with **moist crumbs**, not completely clean.
   - **Cool Completely**
     * Let cool for at least 30 minutes before cutting to allow brownies to set.
-===== Optional Upgrades =====
-  * **Frosting or Glaze:** Top with chocolate ganache or cream cheese frosting.
-  * **Swirl Effect:** Use the cream cheese swirl variation below for a marbled cheesecake-style brownie.
-  * **Nutty Brownies:** Add chopped pecans, walnuts, or hazelnuts for crunch.
-===== Texture Notes =====
-  * **Moist & Fudgy:** Slightly reduce water and avoid overbaking.
-  * **Cake-Like:** Use full water measurement and bake a bit longer.
-  * **Richer Pumpkin Flavor:** Replace 1 – 2 tablespoons of cocoa powder with extra canned pumpkin.
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   - **Prepare Cream Cheese Mixture**
     * In a small bowl, beat together cream cheese, sugar, vanilla, and egg yolk until smooth.
   - **Assemble Brownies with Swirl**
     * After pouring brownie batter into the pan, drop spoonfuls of the cream cheese mixture evenly on top.
     * Use a butter knife or skewer to **gently swirl** the cream cheese into the batter, creating a marbled effect.
   - **Bake as Directed**
     * Bake according to the main brownie recipe instructions (28 – 35 minutes).
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   * For a stronger cheesecake flavor, double the cream cheese swirl mixture and use half on top, half layered in the middle of the batter.
   * Chill brownies in the refrigerator for 1 hour after cooling to make slicing easier.
+----
 ====== Homemade Satay Sauce Recipe ======
 **Makes about 1 cup**