'Tis the season when all's nice with pumpkin and spice. If you're looking for a break from the traditional apple crisp, we encourage you to indulge in these Pumpkin Pie Brownies. Kids will love these moist brownies with milk, while adults will enjoy them alongside a pumpkin spice latte.
PREP 15 min BAKE 45 min YIELD 16
- 4 oz semi-sweet chocolate, chopped
- 6 tbsp Longo’s Unsalted Butter
- 1 cup granulated sugar
- 3/4 cup pure pumpkin purée
- 2 eggs
- 3/4 cup Longo’s Organic All-Purpose Flour
- 1/4 cup cocoa powder
- 2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup chocolate chips or Spiced Pumpkin
- Seeds (see recipe)
MELT chocolate and butter in microwave. Stir until smooth and chocolate is fully melted. Stir in sugar, pumpkin purée and eggs until smooth.
WHISK flour, cocoa powder, pumpkin pie spice, baking powder, salt and baking soda until combined. Stir into chocolate mixture just until blended.
SPREAD batter evenly into 8-inch parchment paper-lined pan. Sprinkle with chocolate chips.
BAKE in preheated 350°F oven for 35 to 45 minutes or until a toothpick inserted in centre comes out clean. Let cool before slicing into squares.
Spiced Pumpkin Seeds: Melt 2 tbsp butter in a non-stick skillet. Stir in 2 tbsp granulated sugar and 1/2 tsp pumpkin pie spice until dissolved. Stir in 1/2 cup pumpkin seeds. Cook over medium heat for 3 minutes. Let cool before using.
For mini-muffins: Line mini-muffin tin cups with paper liners. Fill with 1 tbsp batter. Sprinkle with chocolate chips or Spiced Pumpkin Seeds. Bake for about 18 minutes or until toothpick inserted in centre comes out clean. Makes 36 mini muffins.
PER SERVING (1 brownie): 210 calories; 4 g protein; 11 g fat; 27 g carbohydrates; 1 g fibre; 20 g sugars; 120 mg sodium.