Dutch Cocoa & Pumpkin Brownies (Cake-Like)

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“I've got 10 pounds of pureed pumpkin in the freezer so I've been experimenting with pumpkin recipes. This is an original recipe for pumpkin brownies that I created while testing out my new gadget, the Perfect Brownie Pan. :) We prefer a fudgier brownie so I'll continue to play with this recipe until I get a fudgy version to post as well, but for now, here is a slightly chewy but more cake-like brownie. The fudgy frosting, while not necessary for flavor, made up for the cake-like brownie & ultimately, everyone loved the combination. Enjoy!”
18 Brownies

Ingredients Nutrition


  1. Preheat oven to 350°F.
  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.

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