Pumpkin Spice Brownies

So, as previously mentioned I'm totally Basic and love PSLs (pumpkin spice latte's for those of you without an addiction). Fall is my excuse to get fat and eat pumpkin spice errrrrrrthing.

Without further explanation, here are AMAZING PUMPKIN SPICE BROWNIES!!!!!! Of course, you could just buy a box of brownie mix and add pumpkin pie spice but what would be the fun of that? Especially when you are juggling your 11 month old alternatively on your hip and handing him wooden spoons and bowls and letting him open all the cabinets so you don't burn him with a double boiler? --that's sarcasm...it has recently come to my attention that sarcasm does not come through on texts, after offending multiple people : |

This recipe was adapted from the Cook's Illustrated Classic Brownies recipe

 Pumpkin Spice Brownies
Makes about 24 brownies
Recipe adapted from Cook's Illustrated Classic Brownies recipe
Ingredients

  • 1 1/4 c. cake flour (5 oz)
  • 1 tbs. cocoa powder
  • 3/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. all spice
  • 1/8 tsp. ground ginger
  • 2 c. sugar
  • 4 eggs
  • 1 tbs. vanilla extract
  • 12 tbs. butter, softened
  • 4 oz. semi-sweet chocolate chips
  • 2 oz. dark (about 60%) chocolate chips
Directions
  1. Line an 8x10" baking dish with parallel sheets of aluminum foil and grease with a non-stick spray.  Pre-heat oven to 325*F.
  2. In a medium sized bowl, sift together flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, all spice, and ground ginger.  Set aside.
  3. Take a medium glass bowl and add butter and chocolate chips.  Boil a small amount of water in a small to medium pot.  Place bowl over pot and stir until melted.  Alternatively, microwave chocolate chips for 30 seconds at a time. Stir after each microwave time.  Continue microwaving in 30 second intervals until melted.
  4. Off heat, add eggs one at a time, whisking after each addition.  Add vanilla.
  5. Fold flour in thirds into chocolate.
  6. Spread brownie batter evenly into pan, shaking or tapping edges to smooth out top.  Use a spatula if needed to get into corners.
  7. Bake for 30-35 minutes or until a toothpick comes out clean.  Cool on a wire rack for 5 minutes.
  8. Remove brownies from pan by the aluminum foil 'sling' and cut into squares.  Eat immediately or cool completely over wire rack.  Store in an airtight container for up to 3 days.

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