Pumpkin Brownies (Brookies)

Yield 1 dozen

 

2 1/2 c flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

3/4 teaspoon nutmeg

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

2/3 cup pumpkin purée

1 teaspoon vanilla

1 cup chocolate chips

1 recipe brownies, a mix or your favorite recipe

  1. Preheat oven to 350. Put muffin papers into muffin tin.

  2. Prepare one batch of brownie batter. Set aside.

  3. Mix together until combined flour, baking soda, salt, cinnamon and nutmeg in a bowl.  In a separate bowl, mix together until light, the egg, sugars, pumpkin purée and vanilla. Add the flour mixture and mix until combined. Fold in chocolate chips.

  4. Place brownie batter equally into each of the 12 muffin papers. Place 1 tablespoon of the pumpkin batter into the center of the brownie batter.

  5. Bake for 15-20 minutes or until a toothpick comes out clean with a few moist crumbs. Let cool for about 10 minutes and transfer to cooling rack.

  6. Serve warm or at room temperature.                           

 

Adapted from Delish.com

Dairy free:  Use a dairy free margarine in place of butter

Sugar free:  Substitute 1/4 cup Stevia in place of sugar and 1/4 cup brown sugar Truvia in place of brown sugar. Use sugar free chocolate chips or chop up sugar free chocolate in place of the chocolate chips.

Gluten Free:  Use gluten free flour in place of flour in recipe.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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