Pumpkin Spice Brownies

The Spice & Tea Exchange
Servings

9-12 servings

Prep Time

15 minutes

Cook Time

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.

Pumpkin Spice Brownies

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

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  • Pumpkin Spice Brownies (Kit)

Directions

  1. Adjust oven rack to the middle position and preheat to 350ºF. Line an 8-inch square baking pan with parchment paper; set aside.

  2. 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:

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  1. 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.

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  1. To the original bowl with the remaining base batter, whisk in
    Cocoa - Dutched, Baker’s Spice Blend, and milk until combined.

  2. 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.
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