Chocolate Pumpkin Brownies
Feisty and festive spices are sprinkled into brownie batter. A healthy dose of pumpkin and Japanese orange zest brings another gift of deliciousness.
The cake-like brownie is perfect plain. But the cream cheese frosting and the dark chocolate garnish gives the impression that the holidays never ended.
Inspired by a Cookies & Cups recipe.
- 1 (18 oz) package brownie mix
- (I used Ghirardelli Double Chocolate)
- 1 egg, lightly beaten
- ¾ cup canned pumpkin
- Zest of 2 Japanese mikan or 2 American cutie oranges
- 1 tsp cinnamon
- ¼ tsp ginger
- Pinch of allspice
- Pinch of ground cloves
- Cream cheese frosting
- Dark chocolate kisses (or any other yummy small chocolates)
Preheat oven to 325°
Line an 8” x 8” pan with aluminum foil. Coat generously with baking spray.
Vigorously stir all the ingredients in a big bowl until well combined.
Pour into the prepared pan.
Bake at 325° for 42~44 mins.
Cool. Frost with cream cheese frosting. Garnish with chocolates.