|Dark Chocolate Brownies with Pumpkin Spice Chips|
|Yummy corner piece|
I love this brownies recipe from I Am Baker (link below). I changed it up this time by using Dark Cocoa Powder and to go with the Fall season, added Nestle Toll House Pumpkin Spice Flavored Morsels. I doubled this recipe since I used a square 9 x 2 pan. The brownies are moist, dense and have a rich chocolate flavor profile. They are decadent so give this recipe a try. See below.
|Nestle Toll House Pumpkin Spice Flavored Morsels and my baking pan|
|Brownie batter in pan; ready to bake!|
1 cup Granulated Sugar
1/3 cup Unsweetened Dark Cocoa Powder
1/2 cup King Arthur All Purpose Flour
1/4 teaspoon Coarse Salt
1/4 teaspoon Baking Powder
1 cup Nestle Toll House Pumpkin Spice Flavored Morsels
2 Large Eggs
1/2 cup, 1 stick Butter, melted and cooled
1 teaspoon Pure Vanilla Extract
|Decadent, brownie perfection!|
Heat oven to 350 degrees.
In a large bowl, whisk together the sugar, dark cocoa powder, flour, salt and baking powder; set aside.
In a small pan on low heat, melt the butter. Remove from heat and cool for about 15 minutes.
In a medium bowl, beat eggs and vanilla extract.
|I love these brownies|
Pour egg mixture into dark cocoa powder mixture and stir with spatula.
Pour in melted butter into brownie mixture and incorporate with spatula until combined.
Using a spatula gently fold in the pumpkin spice chips.
Butter (or use Baking Spray, I use Wilton Bake Easy Non-Stick Spray) a 8-inch square baking pan (or 9 x 2-inch if you want to double the recipe) and spread batter evenly using offset spatula or knife.
Cut the brownies in smaller pieces if you have more peeps to share them with
If you double the recipe, you will need 5-7 minutes more of baking time.
Let brownies rest on cooling rack for about 1 hour.
For the Homemade Brownie Mix recipe, visit I Am Baker: