Celebrating fall with Jar of Lemons' Pumpkin Brownies! This recipe marries the flavors of pumpkin, fall spices, and the best, indulgently rich chocolate.
Ingredients
| 3/4 cup | whole wheat flour |
| 1 teaspoon | baking powder |
| 1/2 teaspoon | salt |
| 1/2 cup | unsalted butter, melted |
| 2 | eggs |
| 1 cup | brown sugar |
| 1 teaspoon |
vanilla extract |
| 1/3 cup | unsweetened pumpkin puree |
| 2 teaspoons | ground cinnamon |
| 1/2 teaspoon | cloves |
| 1/2 teaspoon | nutmeg |
| 1/4 cup | SCHARFFEN BERGER Unsweetened 100% cacao dark chocolate cocoa powder |
| 3 ounces | SCHARFFEN BERGER Semisweet 62% cacao chocolate baking bar, chopped |
Directions
- Preheat oven to 350F.
- Combine flour, baking powder, and salt.
- In a separate bowl, whisk together melted butter, eggs, brown sugar, and vanilla.
- Mix liquid ingredients into the dry ingredients.
- Remove 3/4 cup of batter and place in separate bowl. Add pumpkin, cinnamon, clove, and nutmeg, stir and set aside.
- In the first bowl, add the SCHARFFEN BERGER Unsweetened 100% cacao natural cocoa powder, milk, and chopped SCHARFFEN BERGER Semisweet 62% cacao dark chocolate bar. Mix until smooth.
- Pour all but 2 Tbsp of the chocolate brownie batter into an 8x8” baking pan with parchment paper.
- Pour the pumpkin batter over the chocolate batter.
- Add remaining batter and “marble” over the pumpkin batter.
- Bake 20-25 minutes, or until toothpick comes out clean.
