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1
Position oven rack in the lower third or the oven; preheat oven to 350u00b0.
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2
Butter and flour a 9-inch square baking pan; set aside.
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3
In a bowl, whisk the cocoa powder, flour , cinnamon, baking powder, nutmeg, and salt until well combined; set aside.
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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.
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5
beat in the eggs one at a time, adding the second only after the first is thoroughly incorporated.
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6
Add in the canned pumpkin and continue beating at medium speed until smooth and creamy, about 3 minutes.
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7
With a wooden spoon or rubber spatula, stir in the flour just until incorporated; do not beat.
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8
Pour the batter into prepared pan, spreading it gently to the corners.
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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.
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10
Cut brownies into 16 squares while they are still in the pan.
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11
Carefully remove them with an offset spatula.
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12
Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
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13
*May add one of the following with the pumpkin: 2 teaspoons vanilla extract, 1 teaspoon maple extract, 1 teaspoon rum extract and/or 3/4 cup of any of the following: chopped pecans, chopped walnuts, semisweet chocolate chips, white chocolate chips.
