Pumpkin Brownies

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• 3/4 cup unsweetened cocoa powder, sifted
• 1/2 cup all-purpose flour, plus additional for the pan
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon fresh grated nutmeg
• 1/2 teaspoon salt
• 1 cup packed light brown sugar
• 6 tablespoons unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1 (15 ounce) can pumpkin

Recipe

• 1 position oven rack in the lower third or the oven; preheat oven to 350°.
• 2 butter and flour a 9-inch square baking pan; set aside.
• 3 in a bowl, whisk the cocoa powder, flour , cinnamon, baking powder, nutmeg, and salt until well combined; set aside.
• 4 in a big bowl, cream the brown sugar and butter using an electric mixer on medium speed; continue beating until the mixture is a pale brown and thick, about 5 minutes.
• 5 beat in the eggs one at a time, adding the second only after the first is thoroughly incorporated.
• 6 add in the canned pumpkin and continue beating at medium speed until smooth and creamy, about 3 minutes.
• 7 with a wooden spoon or rubber spatula, stir in the flour just until incorporated; do not beat.
• 8 pour the batter into prepared pan, spreading it gently to the corners.
• 9 bake for 30 minutes, or until a pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
• 10 cut brownies into 16 squares while they are still in the pan.
• 11 carefully remove them with an offset spatula.
• 12 serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
• 13 *may add one of the following with the pumpkin: 2 teaspoons vanilla extract, 1 teaspoon maple extract, 1 teaspoon rum extract and/or ¾ cup of any of the following: chopped pecans, chopped walnuts, semisweet chocolate chips, chocolate chips.