Pumpkin Brownies

Pumpkin is the taste of fall. Growing even more popular in recent years, the beloved squash seems to show up in seasonal versions of just about everything under the sun. I used to declare a love for all things pumpkin, but in an era where things like pumpkin vodka and even pumpkin potato chips line the shelves from September through Thanksgiving, I’ve had to revise my opinion. Although I still enjoy the return of pumpkin lattes (a little earlier each year), I have to accept that a love of all things pumpkin may be pushing it. Despite a recent trend toward bizarre pumpkin excesses, I am happy to report there are still plenty of places where the addition of a little pumpkin elevates the traditional to the sublime. Such is the case with pumpkin brownies.

The warm and comforting taste of pumpkin and the fall spices that usually come with it work surprisingly well with the sweet and smooth chocolate that makes brownies so popular, but what makes this combination truly soar is texture. Some go for flat and fudgey; others prefer their brownies a bit cakier, but no one is clamoring for dry and crumbly. The addition of pumpkin puree solves that problem handily, delivering a dense, moist and flavorful brownie that is everything one looks for in a good brownie and a little something extra.

I admit I haven’t tried the vodka, and I can’t quite wrap my head around the potato chips, but this recipe for pumpkin brownies reminds me why I look forward to pumpkin season each year and why sometimes adding a little pumpkin makes a lot of sense.

Pumpkin Brownies

• 4 eggs
• 1 1/2 cup sugar
• 1/2 cup brown sugar
• 1 stick butter, melted
• 1/2 cup pumpkin puree
• 3/4 cup flour
• 1/4 cup unsweetened cocoa
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

In a mixing bowl, whisk together eggs, sugar, brown sugar and butter.

Add pumpkin, flour, cocoa, cinnamon, nutmeg, salt and vanilla extract and mix to thoroughly combine.

Spread batter evenly into a greased and floured 8" or 9” baking pan.

In a 350 degree oven, bake 40-45 minutes or until an inserted toothpick comes out clean.

Cool in pan.