Dutch Cocoa & Pumpkin Brownies (Cake-Like) Recipe

Name: Dutch Cocoa & Pumpkin Brownies (Cake-Like)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dark brown sugar; 1 cup white sugar; 1 cup Dutch-processed cocoa powder; 2 cups flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 teaspoons pumpkin pie spice; 1 cup pumpkin puree (fresh or canned); 3 tablespoons butter, melted; 2 large eggs, slightly beaten; 2 tablespoons vanilla; Fudgy Frosting; 3 tablespoons butter, melted; 3 tablespoons Dutch-processed cocoa powder; 1 tablespoon corn syrup; 1/2 teaspoon vanilla; 1 cup powdered sugar; 2 -3 teaspoons hot water

Servings: persons

1 cup dark brown sugar
1 cup white sugar
1 cup Dutch-processed cocoa powder
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1 cup pumpkin puree (fresh or canned)
3 tablespoons butter, melted
2 large eggs, slightly beaten
2 tablespoons vanilla
Fudgy Frosting
3 tablespoons butter, melted
3 tablespoons Dutch-processed cocoa powder
1 tablespoon corn syrup
1/2 teaspoon vanilla
1 cup powdered sugar
2 -3 teaspoons hot water

1
Preheat oven to 350u00b0F.
2
Use non-stick cooking spray to coat the sides & bottom of a 13x9x2 inch baking pan (this recipe was tested with the Perfect Brownie Pan).
3
In large bowl, stir together sugars, cocoa, flour, baking powder, salt and pumpkin pie spice. Set aside.
4
In small bowl stir together pumpkin puree, melted butter, eggs and vanilla.
5
Make a well in the center of the dry ingredients and pour the wet ingredients into it.
6
Stir until combined. (It'll feel like a lot of stirring and look like too much dry ingredients but it'll come together into a thick batter.).
7
Spread the batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out slightly sticky, but not wet.
8
Cool in pan on a wire rack.
9
For Frosting:.
10
In small bowl beat together melted butter, cocoa, corn syrup and vanilla.
11
Add powdered sugar and one teaspoon of the hot water.
12
Beat until smooth and until desired consistency is reached, adding the rest of the hot water as needed.
13
Spread onto cooled brownies.

1061

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup dark brown sugar, 1 cup white sugar, 1 cup Dutch-processed cocoa powder, 2 cups flour, and more.

Yes, Dutch Cocoa & Pumpkin Brownies (Cake-Like) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Dutch Cocoa & Pumpkin Brownies (Cake-Like)

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