Yield(s): Makes 9 brownies
15m prep time
30m cook time
Table of Contents
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For brownies:
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 2 tablespoons whole milk
- 1 1/2 cups milk chocolate chips
- 2/3 cup flour
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
For frosting:
- 3/4 cup unsalted butter, softened
- 3 tablespoons pumpkin puree
- 2 cups powdered sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- A pinch of kosher salt
Preparation
- Preheat the oven 325 F and prepare a 8×8 baking dish.
- In a sauce pot, combine the milk, butter, and sugar until simmering. Turn off the heat and stir in chocolate chips until smooth. Let cool slightly.
- Combine and whisk together the dry ingredients for the brownies. Set aside
- Whisk the eggs and vanilla into the chocolate mixture, then gradually add the dry ingredients to the batter.
- Whisk together the dry ingredients into the batter, then use a spatula to add batter to prepared baking dish.
- Bake for 25 – 30 minutes or until a toothpick inserted into the center comes out clean. Let cool. Make frosting by combining the softened butter and pumpkin puree in a stand mixer fitted with the whisk attachment.
- Add in pumpkin pie spice, vanilla, and salt. Use a spatula to clean the sides, then slowly incorporate the powdered sugar until a smooth buttercream forms.
- Once brownies are cool, spread frosting over brownies, then cut.