Pumpkin Brownies
16 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- ¾ cup unsalted butter (melted )
- 2 cups granulated sugar
- 4 large eggs (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- ½ cup unsweetened cocoa powder
- ½ cup semisweet chocolate chips
Method
- Preheat the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9x9 inch (23x23 cm) baking pan with parchment paper and set aside.
- In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla and whisk well.
- Add the flour and salt and mix until no dry streaks remain.
- Divide the mixture in half. Add the pumpkin puree and pumpkin spice to one half and mix. Add the cocoa powder to the other half and mix well.
- Alternate adding scoops of the two batters to the prepared pan and swirl with a knife to make a pretty swirled design.
- Sprinkle the chocolate chips on top and bake in the preheated oven for 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Allow to cool completely before slicing and serving.