Pumpkin Spice Brownies Recipes

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:

• Heat oven to 350°F. Line 9-inch square pan with foil, letting foil hang 2 inches over sides of pan. Spray foil with cooking spray. Make brownie batter as directed on box for cakelike brownies. Spread in pan.
• Bake 36 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour.
• Using foil to lift, remove brownies from pan, and peel foil away. Spread frosting on top of brownie. Sprinkle candy sprinkles over top. Top with candies in 4 rows by 4 rows. Cut into 4 rows by 4 rows with one of the candies in center of each brownie. Store in airtight container at room temperature.

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:

• Unfortunately they forgot to tell me where to put the coconut flour. I believe it should be in the pumpkin mix part. 1. Preheat an oven to 350°F. Grease an 8x8-inch pan. 2. Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted. Thoroughly blend the chocolate and butter together then add in the cocoa powder and powdered erythritol and continue to blend until smooth. Add 1 teaspoon vanilla and 3 eggs; whisk until incorporated. Set aside. 3.Using a hand blender cream the cream cheese with the sucralose in a small bowl. Add the egg, pumpkin purée, coconut flour, pumpkin spice blend and 1 teaspoon vanilla; beat until smooth. 4.Spread 2/3 of the brownie mixture into the prepared pan. Then pour the cream cheese mixture over the top. Drop the remaining 1/3 of the brownie batter by spoonfuls over the cream cheese mixture and then take a knife and gently swirl the layers together. Bake for 30 minutes until a tooth pick inserted in the center comes out clean. Allow to cool before cutting. Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.