Pumpkin Chocolate Squares

This recipe, pulled from a pile of family favorites, is the most used, taped together, crumpled one I have!

  • 1/2 cup butter
  • 2/3 cup sugar
  • 2 eggs
  • 1-1/2 cups sifted flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup sugar
  • 1/4 cup unsweetened cocoa
  • 1 tsp. vanilla
  • 2/3 cup canned pumpkin
  • 1/2 tsp. pumpkin pie spice
  • Easy chocolate glaze (recipe below)

Cream butter, 2/3 cup sugar, and eggs in a large mixing bowl. Combine flour, baking powder, baking soda, and salt, gradually add to creamed mixture. Divide the batter in half. Combine 1/4 cup sugar and cocoa; add this to about 1 cup of the mixture. Blend in vanilla. Spoon into a greased 9-inch square pan; spread evenly. Add the canned pumpkin and spice to the remaining batter. Spread on top of the chocolate mixture.

Bake at 350-degrees for 40 minutes or until brownie begins to pull away from edges of pan. Cool completely in the pan. Frost with easy chocolate glaze. Makes 16 brownies.

Easy Chocolate Glaze: Bring 1/4 cup sugar and 2 TB. water to boil in a saucepan. Remove from heat, immediately add 1/2 cup mini-chocolate chips, stirring until melted. Carefully spread on cooled squares.

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