Dutch Cocoa & Pumpkin Brownies (Cake-Like)

READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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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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