PUMPKIN PIE SPICED CHOCOLATE BROWNIES
With Reeces pieces, Ghiradelli Chocolates and Pecans
Obsessed is maybe putting it lightly, especially when my house smells like a pumpkin spice explosion. Even the Christmas tree permeates oodles of fresh cinnamon scents. It's truly a spice wonderland and I’m basking in every single second - tis’ the season!
Upon receiving my American food haul, I was way too excited to pour the amber coloured sprinkles into everything I could… from drinks to cookies and of course to these gooey chocolate brownies.
If you missed seeing them freshly baked on my Instagram story then never fear, they are here!
These gooey pumpkin pie spiced brownies are a twist on my every day, one bowl wonder classic brownies and that twist really makes all the difference!
Hints of Pumpkin Pie Spice, Pumpkin Pie Cookie Butter, Pumpkin Pie Caramel Chocolates, and if that wasn’t already enough to get your mouth watering I threw in some Reese’s Pieces for good measure… and it was the best split decision I’ve made in a long time!
The aroma from these will make you feel as if you’re on holidays, so if you need an escape you’ve come to the right place! I feel like I can smell them just looking at them…
I felt I actually had to protect these with my life after they were out of the oven, just in case any wandering hands decided to gobble them up before I could capture their beauty.
See, aren’t they pretty!
And although it brought me deep sadness to cut into the brownie slab (because there’s nothing as pretty as a completed, uncut brownie) the gooey centre more than made up for it!
These sweet pumpkin pie brownie delights were fudgier than I can even begin to explain. They were the perfect brownie! Soft, chewy and gooey in the centre with that slight crunch on the top, exactly the kind of reward you need for withstanding the urge to devour them while they cool down.
This recipe is super simple, all done in one bowl without the need for a fancy mixer - just a wooden spoon and a little man (or woman) power goes a long way…So, what are you waiting for!?
Gather The Following...
Now, Lets Begin!
The first thing you need to do is begin by preheating your oven to 180 degrees celsius and line a brownie tin with baking paper, set aside.
In a large bowl whisk together the vegetable oil, pumpkin pie spiced cookie butter, white sugar, brown sugar, eggs, pumpkin pie spice and vanilla in a large bowl until thoroughly combined.
Into the wet mixture sift in the flour, cocoa and baking powder, folding until no pockets of dry mixture remain and batter is smooth. Add in the Reece’s Pieces and mix until combined.
Pour completed batter into the prepared brownie tin and top with quartered Ghirardelli chocolates and crushed pecans.
Now, just pop it in the oven to bake for 25-30mins.
Once cooked allow the brownie to cool in the tin before devouring!
½ cup Vegetable Oil
¼ cup Pumpkin Pie Spiced Cookie Butter, melted
1 cup White Sugar
½ cup Brown Sugar
1 tsp Vanilla
1 tsp Pumpkin Pie Spice (my recipe)
¾ cup Plain All-Purpose Flour
½ cup Cocoa
1/3 tsp Baking Powder
¼ cup Reece’s Pieces
4 x Ghirardelli Squares - Pumpkin Spice Caramel, quartered
4 x Whole Pecans, crushed