Categories: Brownies, Dessert, Pumpkin
Ingredients
- 3/4 cup unsweetened cocoa powder , sifted
- 1/2 cup all-purpose flour , plus additional for the pan
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon fresh grated nutmeg
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 6 tablespoons unsalted butter , at room temperature
- 2 large eggs , at room temperature
- 1 (15 ounce) can pumpkin
Directions
-
Position oven rack in the lower third or the oven; preheat oven to 350°.
-
Butter and flour a 9-inch square baking pan; set aside.
-
In a bowl, whisk the cocoa powder, flour , cinnamon, baking powder, nutmeg, and salt until well combined; set aside.
-
In a big bowl, cream the brown sugar and butter using an electric mixer on medium speed; continue beating until the mixture is a pale brown and thick, about 5 minutes.
-
beat in the eggs one at a time, adding the second only after the first is thoroughly incorporated.
-
Add in the canned pumpkin and continue beating at medium speed until smooth and creamy, about 3 minutes.
-
With a wooden spoon or rubber spatula, stir in the flour just until incorporated; do not beat.
-
Pour the batter into prepared pan, spreading it gently to the corners.
-
Bake for 30 minutes, or until a pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
-
Cut brownies into 16 squares while they are still in the pan.
-
Carefully remove them with an offset spatula.
-
Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
-
*May add one of the following with the pumpkin: 2 teaspoons vanilla extract, 1 teaspoon maple extract, 1 teaspoon rum extract and/or ¾ cup of any of the following: chopped pecans, chopped walnuts, semisweet chocolate chips, white chocolate chips.