Dutch Cocoa & Pumpkin Brownies (cake-like)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 1 cup dark brown sugar
• 1 cup white sugar
• 1 cup dutch-processed cocoa powder
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons spice
• 1 cup pumpkin puree (fresh or canned)
• 3 tablespoons butter, melted
• 2 large eggs, slightly beaten
• 2 tablespoons vanilla
• 3 tablespoons butter, melted
• 3 tablespoons dutch-processed cocoa powder
• 1 tablespoon corn syrup
• 1/2 teaspoon vanilla
• 1 cup powdered sugar
• 2 -3 teaspoons hot water

Recipe

• 1 preheat oven to 350°f.
• 2 use non-stick cooking spray to coat the sides & bottom of a 13x9x2 inch baking pan (this recipe was tested with the perfect brownie pan).
• 3 in large bowl, stir together sugars, cocoa, flour, baking powder, salt and spice. set aside.
• 4 in small bowl stir together pumpkin puree, melted butter, eggs and vanilla.
• 5 make a well in the center of the dry ingredients and pour the wet ingredients into it.
• 6 stir until combined. (it'll feel like a lot of stirring and look like too much dry ingredients but it'll come together into a thick batter.).
• 7 spread the batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out slightly sticky, but not wet.
• 8 cool in pan on a wire rack.
• 9 for frosting:.
• 10 in small bowl beat together melted butter, cocoa, corn syrup and vanilla.
• 11 add powdered sugar and one teaspoon of the hot water.
• 12 beat until smooth and until desired consistency is reached, adding the rest of the hot water as needed.
• 13 spread cooled brownies.