Ingredients
- 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
Instructions
- 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.
