Description
These Pumpkin Spice Brownies combine rich, chocolatey goodness with warm autumn spices and a creamy pumpkin frosting for a perfect seasonal treat. Moist and flavorful, they are easy to make and ideal for fall gatherings or simply satisfying your sweet tooth with a twist.
Ingredients
Scale
For the Brownies
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 2 tablespoons whole milk
- 1 1/2 cups milk chocolate chips
- 2/3 cup all-purpose flour
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting
- 3/4 cup unsalted butter, softened
- 3 tablespoons pumpkin puree
- 2 cups powdered sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- A pinch of kosher salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 degrees Fahrenheit. Grease or line an 8×8 inch baking dish with parchment paper for easy removal.
- Melt Butter and Combine with Sugar and Milk: In a saucepan, combine the granulated sugar, unsalted butter, and whole milk. Heat the mixture until it starts to simmer, then remove from heat.
- Add Chocolate Chips: Stir in the milk chocolate chips until fully melted and smooth. Allow this mixture to cool slightly so the eggs won’t cook when added.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, pumpkin spice, baking soda, and salt. Set aside.
- Combine Eggs and Vanilla: Whisk the eggs and vanilla extract into the cooled chocolate mixture until fully incorporated.
- Add Dry Ingredients to Batter: Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula until just combined into a smooth batter.
- Bake the Brownies: Pour the batter into the prepared baking dish and spread evenly. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool Before Frosting: Allow the brownies to cool completely in the pan on a wire rack before applying frosting.
- Make the Frosting: In a stand mixer fitted with a whisk attachment, beat the softened butter and pumpkin puree together until smooth and creamy.
- Add Spices and Sugar: Mix in the pumpkin pie spice, vanilla extract, and a pinch of kosher salt. Scrape down the sides with a spatula, then gradually add the powdered sugar, blending until a smooth buttercream frosting is formed.
- Frost and Serve: Spread the pumpkin frosting evenly over the cooled brownies. Cut into 9 squares and serve.
Notes
- Use whole milk for richer flavor, but you can substitute with 2% milk if needed.
- If you prefer a dairy-free option, use vegan butter and dairy-free chocolate chips.
- To ensure moist brownies, do not over-bake; start checking doneness at 25 minutes.
- For easier cutting, chill the brownies briefly after frosting.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 70 mg
