Dutch Cocoa & Pumpkin Brownies (Cake-Like)
Ready In: 50 mins
Yields: 18 Brownies
Ingredients
- 1 cup dark brown sugar
- 1 cup white sugar
- 1 cup Dutch-processed cocoa powder
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree (fresh or canned)
- 3 tablespoons butter, melted
- 2 large eggs, slightly beaten
- 2 tablespoons vanilla
Fudgy Frosting
- 3 tablespoons butter, melted
- 3 tablespoons Dutch-processed cocoa powder
- 1 tablespoon corn syrup
- 1⁄2 teaspoon vanilla
- 1 cup powdered sugar
- 2 -3 teaspoons hot water
Directions
- Preheat oven to 350°F.
- Use non-stick cooking spray to coat the sides & bottom of a 13x9x2 inch baking pan (this recipe was tested with the Perfect Brownie Pan).
- In large bowl, stir together sugars, cocoa, flour, baking powder, salt and pumpkin pie spice. Set aside.
- In small bowl stir together pumpkin puree, melted butter, eggs and vanilla.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it.
- Stir until combined. (It'll feel like a lot of stirring and look like too much dry ingredients but it'll come together into a thick batter.).
- Spread the batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out slightly sticky, but not wet.
- Cool in pan on a wire rack.
- For Frosting:.
- In small bowl beat together melted butter, cocoa, corn syrup and vanilla.
- Add powdered sugar and one teaspoon of the hot water.
- Beat until smooth and until desired consistency is reached, adding the rest of the hot water as needed.
- Spread onto cooled brownies.
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