These moist and fudgy egg-free double chocolate pumpkin brownies are the perfect Fall treat!
Keyword: Chocolate, Pumpkin
1Clight brown sugar
1/2Cunsweetened cocoa powder
1 1/2Call purpose flour
Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. Lightly grease exposed sides of pan.
In a large bowl or stand mixer, cream together butter and sugars. Beat in pumpkin puree until smooth. Mix in melted chocolate and vanilla, followed by salt, cinnamon, nutmeg and cloves. Scrape the bowl as needed. Mix in sifted cocoa powder, followed by flour. Mix on low, increasing speed until batter is fully combined and no streaks remain.
Transfer mixture to prepared baking pan. Smooth out top and bake for 45 minutes or until only a few moist crumbs cling to a toothpick inserted.
Cool completely in pan before carefully transferring to a cutting board to slice into equal pieces.