So after class and work on Friday I came home and baked these guys as a nice transition from the school week to a fun filled weekend of Badger and Packer football domination! Two of my roommates kept my company while I baked and made a music playlist for our corn-husking tailgate.
After a couple of near tragic measurement mix ups (1/4 cups baking powder instead of 1/4 teaspoons. How does that even happen?!) the brownies came out of the oven scotch free. My taste testers and I decided that they are best eaten with a cold glass of milk, otherwise they may be a little too rich. I meant to put a dusting of powdered sugar on top of the brownies when I took them out of the oven but forgot, oh well. Enjoy!
10 oz. of dark chocolate
1/2 stick of butter
1/2 cup of pumpkin
1 1/2 teaspoons vanilla extract
1 cup flour
1/4 cup unsweetened cocoa powder
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon baking powder
- Preheat oven to 350 degrees.
- Grease a square 8x8 pan (line if you'd like first).
- Melt butter and chocolate squares together. Stir together.
- Add pumpkin, eggs, and vanilla extract. Mix together.
- Add flour, cocoa powder, sugar, pumpkin pie spice, and baking powder. Mix together with wet ingredients.
- Pour batter into pan and level out (batter will be thick and won't fill in all the nooks and crannies of the pan on its own).
- Bake for 30 minutes.
Recipe courtesy of Running to the Kitchen