Amazing fall brownie made in a small batch, just perfect for a warm after-dinner dessert.. Pumpkin brownies spiced with pumpkin spice and topped with caramel bits, nuts and fudge drizzle.
Keyword brownie, pumpkin, Turtle
Prep Time 10minutes
Cook Time 33minutes
Total Time 43minutes
Servings 6-inch brownie
Author Lyuba Brooke
2TbspID Pumpkin Spice creamer
1cupsemi-sweet chocolate chips
1/2cupchopped nutspecans, walnuts, or hazelnuts
2Tbsphot fudge topping
Preheat the oven to 350 and make sure that your 6-inch skillet is nicely seasoned. Rub the skillet with little bit of oil, using a piece of per towel, so it's glossy but not wet, on the bottom and up the sides. (You can also use a small baking dish.)
In a small sauce pan, over medium to medium-low heat, start melting butter. When butter is almost melted, add creamer and a cups of chocolate chips. When the chocolate starts to melt as well, start stirring. Slowly stir until just melted and smooth.
Add brown sugar to a large mixing bowl and pour the melted chocolate mixture in it and whisk together.
Whisk in the egg, pumpkin puree and vanilla extract.
Sift in flour, cinnamon, allspice, nutmeg and salt. Whisk until just combined and smooth.
Pour the batter into the skillet.
Spread caramel bits and nuts on top.
Bake for 30-33 minutes, do a toothpick test to make sure that the center is not still runny.
Drizzle hot fudge topping over the top of cooked brownie.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.