Description
This easy, fudgy pumpkin brownies recipe is perfect for Fall. Rich and decadent and just the right amount of spice makes these mighty nice.
Ingredients
1 1/2 c all purpose flour
1 t baking powder (1/2 t at altitude)
1 t salt
1 1/2 c butter, melted
1 1/2 c sugar
1 1/2 c brown sugar
4 t vanilla extract
6 eggs
1/2 c cocoa powder
1 c chocolate chips (Semisweet or bittersweet)
1 c pumpkin puree
1 c chopped toasted walnuts
1 1/2 t cinnamon
1 t ground cloves
3/4 t ground nutmeg
1 T cocoa and 1 t cinnamon mixed together
Instructions
Preheat oven to 350. Grease a 9 x 13 pan.
In a bowl stir together the flour, baking powder and salt.
In a seperate bowl, stir together the melted butter, sugars and vanilla extract. Using a whisk, mix in eggs, one at a time. Gradually stir in the flour mixture and then divide the batter evenly by placing approximately half of it into a seperate bowl.
Stir the cocoa powder and chocolate chips into one bowl. Add the pumpkin puree, nuts, and spices to the main bowl.
Spread the chocolate batter into the bottom of the greased pan and spread the pumpkin batter on top of that.
Bake for 35 to 45 minutes or until the batter starts pulling away from the edges of the pan and a toothpick inserted into the middle comes out with a few moist crumbs attached. You do not want the toothpick clean or you will have dry brownies.
After these have cooled on a wire rack I sprinkle them with a mixture of cocoa and cinnamon put through a mesh strainer. They can also be left plain or drizzled with chocolate.
Notes
I have seen this recipe made where part of the chocolate batter and the pumpkin batter is reserved for the top. In this case dollop on the two batters and run a knife through the batter to swirl it around and make a decorative top.
Personally I have never seen enough contrast between the two and I think my way is easier. I’ve tried this several times and since it doesn’t taste any different I decided it’s easier to not have to measure and seperate them. But…do what you want.
I find these to be very rich and therefore cut them into small bars. However make them as large or as small as you please.
Thanks Lil Luna for the recipe!
