Name: Pumpkin Brookies
Yield: 1
Ingredients: 2 c. flour -; 1 tsp. baking soda -; 1/2 tsp. baking powder -; 1/2 tsp. salt -; 1 tsp. cinnamon -; 3/4 tsp. nutmeg -; 1/2 c. butter, softened -; 1/2 c. sugar -; 1/2 c. brown sugar -; 1 egg -; 2/3 c. pumpkin puree -; 1 tsp. vanilla extract -; 1 c. chocolate chips -; 1 box brownie mix -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Pumpkin Brookies

1. 2 c. flour -

2. 1 tsp. baking soda -

3. 1/2 tsp. baking powder -

4. 1/2 tsp. salt -

5. 1 tsp. cinnamon -

6. 3/4 tsp. nutmeg -

7. 1/2 c. butter, softened -

8. 1/2 c. sugar -

9. 1/2 c. brown sugar -

10. 1 egg -

11. 2/3 c. pumpkin puree -

12. 1 tsp. vanilla extract -

13. 1 c. chocolate chips -

14. 1 box brownie mix -

How to cook deliciously - Pumpkin Brookies

1. Stage

Preheat oven to 350 degrees F. Grease a 12-cup muffin tin with cooking spray.

2. Stage

Prepare brownie batter according to box instructions. Set aside.

3. Stage

Whisk together flour, salt, baking soda, baking powder cinnamon and nutmeg in a medium bowl until evenly combined. In a separate large bowl, combine butter and sugars. Beat until light and fluffy. Add egg, pumpkin and vanilla and mix until evenly combined. Gradually, add the dry ingredients and mix until just combined. Fold in chocolate chips.

4. Stage

Divide brownie batter between the muffin cups. Each cup should be filled halfway to two-thirds of the way up. Scoop rounded tablespoons of cookie dough and roll them into balls. Place the cookie dough balls into the centers of a each brownie batter-filled cup. Bake for 15-20 minutes, until a toothpick inserted into the brownie cup comes out with a few moist crumbs. (Use any extra cookie dough to bake pumpkin chocolate chip cookies!)

5. Stage

Let cool in muffin tin for about 10 minutes, then transfer brookies to a cooling rack. Serve warm or at room temperature.