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For the pumpkin curry brownies:
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1. Preheat oven to 350 F. Butter a 9 x 13 inch baking pan.
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2. In a medium bowl, whisk together flour, baking powder, salt, garam masala and yellow curry powder.
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3. In a separate, large bowl, cream together the sugar and butter until smooth.
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4. Add egg and yogurt and beat until well incorporated. Beat in pumpkin.
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5. Gradually fold in flour mixture with a soft spatula.
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6. Spread batter into the greased pan.
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7. Bake in preheated oven for 20-25 minutes or until a wooden toothpick inserted into the center comes out clean. Remove pan from oven and set on a rack. Cool completely.
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8. Frost with coconut-rum icing.
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9. Optional. Dust cooled and frost blondies with a small amount of yellow curry.
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For the coconut-rum buttercream icing:
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1. In a medium sized bowl beat butter with an electric mixer until fluffy, about 5 minutes.
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2. Slowly add powdered sugar and beat until well incorporated.
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3. Add rum and milk then mix for another minute.
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Note: I really wanted an pronounced curry flavor in these blondies, so I used a 3:1 ratio of garam masala and yellow curry. If you want a more mild blondie, use all garam masala. If you want a stronger curry flavor, use more yellow curry powder.
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Adapted from Iced Pumpkin Blondies at verybestbaking.com
