Description
A delectable blend of fudgy brownies and spiced pumpkin cookies, perfect for autumn gatherings and cozy nights.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs (room temperature)
- 1/2 cup melted butter
- 1/2 cup semi-sweet chocolate chips
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 2 large eggs (room temperature)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper or grease it lightly.
- In a mixing bowl, combine melted butter and granulated sugar until blended. Add eggs one at a time, mixing well after each addition.
- Stir in cocoa powder and flour until just combined. Fold in half of the chocolate chips and set aside.
- In another bowl, whisk together pumpkin puree, brown sugar, eggs, cinnamon, nutmeg, ginger, and flour until smooth.
- Spread half of the brownie batter evenly in the prepared pan.
- Dollop spoonfuls of the pumpkin mixture over the brownie layer and spread gently.
- Add spoonfuls of the remaining brownie batter on top.
- Bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs clinging.
- Allow brookies to cool completely in the pan before slicing into squares.
- Serve warm or at room temperature, optionally topped with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 square (45g)
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: - For an extra gooey texture, slightly underbake the brookies; they will firm up as they cool. - You can substitute chocolate chips with white chocolate or add nuts for extra crunch.