I get all excited when pumpkin season comes around and I’m learning that it’s all about seasonal baking. I found this recipe on allrecipe.com here and it’s perfect. I made it four times in 2 months and certainly a keeper. I made the mistake of adding more chocolate chips and it became too chocolaty. I didn’t add the wallnuts that the recipe called for, and I like it like that.
Pumpkin Chocolate Brownies
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree (the Whole foods 365 version was awesome for this)
1/2 cup chopped walnuts (optional)
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In mixer place melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Add the flour mixture in batches, and stir the batter until it’s evenly moistened.
3. Divide the batter in half in two separate bowls.
4. One bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts (optional), cinnamon, cloves, and nutmeg.
5. Place the two batters in the pan like a checker board. Get a knife and swirl the two mixes into eachother. This is the time to get creative 😉
6. In the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.