Pumpkin Brownies

So yesterday I made something for the blog and I called to tell Adam what I had made. He said, “Be sure you save me some, I love those!” I then said, “What? I’ve not made them before.” He said, ” Yes you have, they are on your blog.” Well sure enough I had made them before, not that exact recipe but one very close. So, I went back to the kitchen at 11:30 last night and made these Pumpkin Brownies. I’m happy to say that I’m so glad that happened so I could discover these awesome brownies!! These might be the best brownies I’ve ever had!! They are so fudgy and the pumpkin/chocolate combination is just amazing!! I will definitely be making these again very soon.

Pumpkin Brownies
Source: Blog Chef

Ingredients:
3/4 cup all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup unsalted butter, melted
1 1/2 cups sugar
2 tsp. vanilla
3 large eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips, divided
1/2 cup pure pumpkin puree
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. pumpkin pie spice

Directions:
Preheat oven to 350 degrees. Line an 8 x 8 baking pan with aluminum foil. Spray with cooking spray, set aside.

In a small bowl, add the flour, baking powder, & salt & whisk together. Set aside.

In a medium sized bowl, add melted butter, sugar, & vanilla and stir together until incorporated. Add in the eggs one at a time, stirring in between each addition. Gradually add in the flour mixture and stir until just incorporated.

Transfer 1/2 of the batter to a separate medium sized bowl.

Melt 1/4 cup of the semi-sweet chocolate chips in the microwave.

To one of the batter bowls, add the melted chocolate, 1/4 cup unmelted chocolate chips, and cocoa powder. Stir to fully incorporate.

In the second batter bowl, add the pumpkin, cinnamon, nutmeg, & pumpkin pie spice. Stir to incorporate.

So you have two separate batters, one chocolate and one pumpkin. Spread 1/2 of the chocolate batter into the bottom of the prepared pan. Top with 1/2 of the pumpkin batter. Then the rest of the chocolate batter, followed by the rest of the pumpkin batter. Using a knife, swirl the mixture together to create a marbled effect.

Bake for 40 to 45 minutes, until a toothpick inserted comes out clean. Place pan on a cooling rack and let cool completely. Peel back the foil and cut into squares. Store in an airtight container.

Notes: *I swirled a little too much so these didn’t have a marbled effect but they still taste phenomenal! *These also taste awesome warmed up just a bit.