Pumpkin Brownies So Tasty

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Pumpkin Brownies

"A twist on a traditional brownie recipe--perfect for fall! Rich chocolate flavors are well complemented through pumpkin and spices."

Ingredients :

3/four cup all-reason flour
half of teaspoon baking powder
half teaspoon salt
three/four cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
half of cup semi-sweet chocolate chips
half of cup pumpkin puree
half cup chopped walnuts
3/4 teaspoon ground cinnamon
half of teaspoon floor cloves
1/2 teaspoon floor nutmeg

Instructions :

Prep : 20M	Cook : 16M	Ready in : 1H

Preheat oven to 350 ranges F (a hundred seventy five stages C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
In every other bowl, stir collectively the melted butter, sugar, and vanilla extract; beat within the eggs separately with a spoon. Gradually upload the flour mixture, and stir the batter till it's evenly moistened. Divide the batter in half of in separate bowls.
Into one bowl of batter, mixture the cocoa powder and chocolate chips. In the second bowl of batter, stir within the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
Spread half of of the chocolate batter into the lowest of the prepared baking pan, and follow with half of the pumpkin batter. Repeat the layers, finishing with a pumpkin layer, and drag a kitchen knife or small spatula gently thru the layers in a swirling movement, to create a marbled look.
Bake within the preheated oven till the truffles start to pull away from the perimeters of the pan, and a toothpick inserted into the middle comes out smooth, 40 to forty five minutes. Cool in the pan, cut into squares, and serve.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook dinner it flippantly, and make clean-up less complicated.

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