White Chocolate Pumpkin Spice Brownies Recipe: A Cozy Autumn Delight
Introduction
There’s something truly magical about autumn — the crisp air, colorful leaves, and of course, warm, spiced treats. These White Chocolate Pumpkin Spice Brownies encapsulate the essence of fall with their creamy white chocolate and aromatic spices. Perfect for an October afternoon, they’re a must-try for any dessert lover. Want more delightful recipes like this? Subscribe to receive our latest creations via email!
Why You’ll Love This Recipe
These brownies are an absolute delight! The combination of white chocolate and pumpkin spice creates a rich, flavorful bite that’s both unique and comforting. They’re incredibly easy to make, welcoming for both novice and experienced bakers. Plus, they’re family-friendly and perfect for gatherings, quickly becoming a favorite autumn treat.
Ingredients
– 1 cup (170g) white chocolate chips
– ½ cup (113g) unsalted butter
– ¾ cup (150g) granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup (125g) all-purpose flour
– 1 teaspoon pumpkin pie spice
– ½ teaspoon baking powder
– ¼ teaspoon salt
– ½ cup (100g) pumpkin puree
Necessary Tools
– 8×8 inch baking pan
– Parchment paper
– Microwave-safe bowl
– Mixing bowls
– Whisk
– Spatula
Ingredient Swaps and Additions
Get creative with your brownies! Swap white chocolate for milk or dark chocolate chips for a different flavor profile. Add nuts like pecans or walnuts for a crunchy texture, or swirl in some cream cheese for a tangy twist.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper.
2. Combine white chocolate chips and butter in a microwave-safe bowl and melt in 20-second intervals, stirring in between.
3. Stir sugar into the melted mixture and let it cool slightly before adding eggs one at a time. Mix well after each addition and stir in vanilla extract.
4. In another bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
5. Gradually add dry ingredients to the wet mixture, stirring until just combined.
6. Fold in pumpkin puree until smooth.
7. Pour batter into the prepared pan, spreading evenly.
8. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool, slice, and serve.
Serving Suggestions
Enjoy these brownies on their own or serve with a scoop of vanilla ice cream for an extra treat. They pair wonderfully with a warm cup of spiced tea or coffee.
Pro Tips for Success
– Ensure your butter and chocolate are fully melted and mixed for a smooth batter.
– Don’t overmix the batter once the flour is added to keep the brownies tender.
– Allow brownies to cool completely before slicing for clean edges.
Storing and Reheating
Store leftover brownies in an airtight container at room temperature for up to 3 days. To reheat, warm in the microwave for a few seconds to enjoy that fresh-baked taste.
FAQ Section
Can I use fresh pumpkin instead of canned puree?
Yes, just make sure it’s well cooked and mashed.
Can these be frozen?
Absolutely! Wrap them tightly and store in the freezer for up to two months.
Conclusion
White Chocolate Pumpkin Spice Brownies are a delightful celebration of fall, combining the soothing flavors of white chocolate and pumpkin spice. They’re simple to make and even easier to enjoy. We hope you love them as much as we do! Share photos or reviews and tag us on Pinterest or Instagram.
Nutritional Information
Approximate nutritional values per serving:
– Calories: 210
– Fat: 11g
– Carbohydrates: 28g
– Protein: 2g
Enjoy crafting these brownies, and embrace the cozy autumn vibes they bring to your kitchen!
White Chocolate Pumpkin Spice Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper.
- Combine white chocolate chips and butter in a microwave-safe bowl and melt in 20-second intervals, stirring in between.
- Stir sugar into the melted mixture and let it cool slightly before adding eggs one at a time. Mix well after each addition and stir in vanilla extract.
- In another bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in pumpkin puree until smooth.
- Pour batter into the prepared pan, spreading evenly.
- Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Cool, slice, and serve.
