Pumpkin Spice Brownies
9-12 servings
15 minutes
37 minutes
A perfect combination of two favorite flavors - chocolate and pumpkin spice! Ideal for fall, these brownies have a rich chocolate base topped with a luscious layer of pumpkin.
Ingredients
- 2/3 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup unsalted butter, melted
- 1 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened pumpkin purée
- 3 Tbsp Pumpkin Powder
- 1 tsp packed light brown sugar
- 3 Tbsp + 1 tsp Cocoa - Dutched
- 2 tsp Baker’s Spice Blend
- 1/3 cup milk
- Special Equipment: 8x8-inch baking pan, parchment paper
Love this recipe? Get everything you need in one easy kit.
- Pumpkin Spice Brownies (Kit)
Directions
Adjust oven rack to the middle position and preheat to 350ºF. Line an 8-inch square baking pan with parchment paper; set aside.
Prepare Base Batter. Combine flour, baking powder, and kosher salt in a small mixing bowl; set aside. In a separate bowl, whisk together melted butter, 1 cup brown sugar, eggs, and vanilla extract. Fold in flour mixture until just combined. Next, separate the batter to prepare the pumpkin and spiced cocoa varieties:
Pumpkin Batter
To the empty bowl that held the flour mixture, transfer 1 cup of the base batter. Whisk in pumpkin purée, Pumpkin Powder, and 1 teaspoon brown sugar until combined; set aside.
Spiced Cocoa Batter
To the original bowl with the remaining base batter, whisk in
Cocoa - Dutched, Baker’s Spice Blend, and milk until combined.Pour the spiced cocoa batter into the prepared baking pan and spread evenly. Top with pumpkin batter in evenly spaced spoonfuls; spread gently to maintain separate layers. (Or draw lines through the batter using a toothpick for a marble effect.) Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, 35 to 37 minutes, rotating the pan halfway through baking.