1 stick Grassland unsalted butter, softened
3 eggs
1 ¼ cups pumpkin puree
½ cup semisweet chocolate chips
¼ cup cocoa powder
2 cups all-purpose flour
1 teaspoon of salt
1 ½ cups granulated sugar
1 ½ tablespoons pure vanilla extract
1 teaspoon baking powder
¼ cup vegetable oil
½ teaspoon ground nutmeg

Preheat oven to 350 degrees.

Line a square baking pan with parchment paper. Use Grassland Butter to grease the lining.

Whisk flour, baking powder, and salt together in a large bowl.

In another bowl, stir together softened Grassland butter, sugar, and vanilla extract; beat in eggs one at a time with a spoon, or electric mixer.

Gradually add the flour mixture, and mix batter until it’s evenly combined. Divide the batter in half in two separate bowls.

Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, cloves, and nutmeg.

Spread half of the chocolate batter onto the bottom of the lined pan. Top with half of pumpkin batter. Repeat layering.

Bake until the brownies set; 40 to 45 minutes. Allow to cool in the pan, cut into squares, and serve.

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