Dutch Cocoa Pumpkin Brownies Cake Like Recipes

Steps:

• Preheat oven to 375°F.
• Coat a 13x9x2-inch baking pan with vegetable spray.
• Combine all ingredients and beat well.
• Pour into prepared pan and bake for 30 to 40 minutes.
• Cool on a wire rack; cut into bars.

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
• In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
• Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
• Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
• Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Steps:

• Preheat oven to 350°F.
• 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).
• In large bowl, stir together sugars, cocoa, flour, baking powder, salt and pumpkin pie spice. Set aside.
• In small bowl stir together pumpkin puree, melted butter, eggs and vanilla.
• Make a well in the center of the dry ingredients and pour the wet ingredients into it.
• 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.).
• Spread the batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out slightly sticky, but not wet.
• Cool in pan on a wire rack.
• For Frosting:.
• In small bowl beat together melted butter, cocoa, corn syrup and vanilla.
• Add powdered sugar and one teaspoon of the hot water.
• Beat until smooth and until desired consistency is reached, adding the rest of the hot water as needed.
• Spread onto cooled brownies.

Steps:

• In a large bowl, combine the butter and sugar. Add eggs, one at a time, stirring well after each addition. Beat in vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to butter mixture just until moistened., Transfer to a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack.