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Chocolate and Pumpkin Squares
Makes about 16 squares
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Ingredients
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1/2
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cup (1 stick) butter or margarine, softened
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1
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cup sugar
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2
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eggs
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1-1/2
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teaspoons vanilla extract
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1-1/2
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cups all-purpose flour
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1
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teaspoon baking powder
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1/2
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teaspoon baking soda
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1/4
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teaspoon salt
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1/4
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cup HERSHEY'®S Cocoa
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1/2
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cup canned pumpkin
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1/2
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teaspoon pumpkin pie spice
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Chocolate Frosting (recipe follows)
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1. Heat oven to 350°F. Grease 9-inch square baking pan.
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2. Beat butter and sugar in medium bowl until well blended. Add eggs and vanilla; beat until smooth and creamy. Stir together flour, baking powder, baking soda and salt; gradually add to butter mixture. Remove 1-1/4 cups batter to small bowl; add cocoa, blending well. To remaining batter, blend in pumpkin and pumpkin pie spice. Spread chocolate batter into prepared pan; spread pumpkin batter over chocolate.
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3. Bake 30 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Frost with Chocolate Frosting. Cut into squares.
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Chocolate Frosting
Makes about 1 cup
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Ingredients
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1
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cup powdered sugar
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1/4
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cup HERSHEY'®S Cocoa
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3
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tablespoons butter or margarine, softened
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2
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to 3 tablespoons milk
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1/2
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teaspoon vanilla extract
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Stir together powdered sugar and cocoa. Beat butter in small bowl until creamy; gradually add sugar mixture alternately with milk, beating until desired consistency. Stir in vanilla.
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© The Hershey Company
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Click here for printable version