So I have totally been slacking on Pumpkin Month. 😦 But don’t despair! I have some great pumpkin recipes to share this week that I am so, so excited about to make up for it. First up is one of my absolute favorite fall desserts… Pumpkin Brownies. Normally I am a brownie purist, but this time, I’ve made an exception. Pumpkin is a fun add-in to any recipe, so why not experiment with pumpkin in my brownies?
I first made these brownies last fall, but they disappeared before I ever got a photo. That is just a tiny glimpse into just how delicious they are, because this happened several times. Making the same recipes over and over again is just not something that I do–there are too many good recipes out there so it is very rare!
Needless to say, I was incredibly excited about fall this year so that I could have an excuse to enjoy these festive fall treats. These brownies are rich, fudgy, and chewy–everything a perfect brownie should be in my book. Combined with layers of spiced pumpkin cake, Pumpkin Brownies make the perfect festive seasonal treat that even the non-pumpkin obsessed can love. [If you read regularly, you’ll know that I’m referring to my husband as one of the members of that club. :)] Slivers of these brownies are delicious any way they are served–warm out of the pan, at room temperature, or chilled from the fridge, though I have to say that room temperature is best.
If you’ll excuse me now, I’m going to go hobble off and lament the fact that we don’t have any of these brownies freshly baked. They would be the perfect recovery fuel for the Columbus Marathon on Sunday. We’re still feeling the soreness of the day, but we finished and had fun running together. I’m so proud of Ben finishing his first full marathon! Even if it’s his first and only marathon, he did an awesome job pushing through the pain and helping me run through some unfortunate knee pain that I’ve never experienced before. If he hadn’t been there, it would have been easy to give up, but instead we kept at it and crossed the finish line hand in hand. It was a great experience that I loved sharing with my husband. 🙂
Reader Question ~ What’s one of your most recent proudest accomplishments?
- 1 cup + 2 tablespoons all purpose flour
- ¾ teaspoon baking powder
- 15 tablespoons [2 sticks – 1 tablespoon] butter, melted
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 5 eggs
- ¼ cup + 2 tablespoons cocoa powder
- ¾ cup semi-sweet chocolate chips
- ¾ cup pumpkin puree
- 1 1/8 teaspoons cinnamon
- 3/4 teaspoon ground cloves
- 3/4 teaspoon nutmeg
Preheat the oven to 350 degrees. Lightly grease a 9×13 inch pan with cooking spray.
In a small bowl, stir together flour and baking powder. In a large bowl, combine melted better, sugar, and vanilla. Beat in eggs one at a time and then fold in flour slowly until completely incorporated. Divide the batter in half evenly into two bowls.
In one bowl, stir in cocoa and chocolate chips. In the other, stir in pumpkin and spices.
Spread half of the chocolate batter into the bottom of the dish. Pour half of the pumpkin batter on top. Repeat the layers and then drag a knife through the layers gently to marbleize it. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool and cut into squares.