Spiced Chocolate Pumpkin Brownies Recipe
These brownies are extremely moist, and they keep in a covered container for several days. However, the Official Hancock Tasters and some friends finished them off in less than a day; yours will probably disappear quickly, too. If you're planning on hosting a Halloween BOO-ffet, these make a great addition, and you can bake these brownies ahead; they freeze beautifully.
5 cups Mom's Brownie Mix
1 15 oz. can pure pumpkin
1 teaspoon English mixed spice, or pumpkin pie spice
1 cup semi-sweet chocolate chips
- Preheat oven to 350°.
- Spray a 9" x 13" glass baking dish with Baker's Joy or non-stick spray with dusting of a little flour.
- Mix the Brownie mix, pumpkin, eggs, and mixed spice; spread in the prepared baking dish.
- Bake 30-40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and sprinkle with the chocolate chips.
- Let sit five minutes; spread the chocolate evenly over the surface of the brownies.
- Sprinkle the sprinkles evenly over the chocolate.
- Let the brownies cool thoroughly before cutting into 32 squares.
Amount Per Serving:
Calories 170 Calories from Fat 68
Percent Total Calories From: Fat 40% Protein 3% Carb. 57%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 2 g
Cholesterol 13 mg
Sodium 99 mg
Total Carbohydrate 24 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g
Vitamin A 59% Vitamin C 1% Calcium 0% Iron 1%
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