Sweet Harvest Pumpkin Brownies are made with a secret delicious ingredient and are the ultimate autumn treat. Dark chocolate and pumpkin batters are swirled together to make a pretty and easy dessert.
1bag of Sweet Harvest Pumpkin Tea
¾cup6 ounces dark chocolate chips
1 ½teaspoonsbaking powder
1 ½cupsgranulated sugar
1cupcanned pumpkin, NOT pumpkin pie filling
¼teaspooneach: ground ginger and cloves
Preheat your oven to 350 degrees. Grease and flour a 9x11 inch baking dish. Bring 1 ½ cups of water to a boil then pour over 1 bag of Sweet Harvest Pumpkin Tea in a large tea mug.
Melt the chocolate chips with 3 tablespoons of the butter in a small pan over medium-low heat. Melt the remaining 8 tablespoons of butter in another small pan.
¾ cup 6 ounces dark chocolate chips
Whisk the flour, baking powder, and sea salt in a medium sized bowl. In a large bowl, beat the eggs with the sugar for 1 minute. Add the 8 tablespoons of melted butter, 1 cup of the brewed tea (drink the rest!), and vanilla and beat well. Add the bowl of flour all at once and beat until just combined.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon sea salt, 2 large eggs, 1 ½ cups granulated sugar, 1 teaspoon vanilla
Divide the batter evenly between 2 bowls. Stir the melted chocolate into one of the bowls. Add the pumpkin, cinnamon, ginger, and cloves to the other bowl and mix well.
1 cup canned pumpkin, 1 teaspoon cinnamon, ¼ teaspoon each: ground ginger and cloves
Pour ¾ of the chocolate batter into the prepared baking dish and smooth the top. Add ¾ of the pumpkin batter and gently smooth the top, trying not to mix the batters. Dot the remaining chocolate and pumpkin batters on top then take a knife and run it through the batter 3 or 4 times lengthwise and across the pan to create a marbled effect.
Bake the pumpkin brownies in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Let the brownies cool for 30 minutes, then flip the pan to remove them and slice them into 12-16 pieces.