Pumpkin Brownies

by Celia Cheng
October 26th, 2007

FAT WITCH BAKERY
75 9th Ave
@ 16th St
212-807-1335
$$

I’m revisiting an old craving but this time with a recipe since it’s pumpkin season, which means it’s pumpkin brownie season. OMG! So tasty!

Pumpkin Witches from Chelsea’s Fat Witch Bakery.

Makes 36 squares

Ingredients:
1 2/3 cup unbleached flour
1⁄4 tsp baking powder
1 tsp baking soda
1⁄2 tbs cinnamon
1⁄4 tsp nutmeg
1/3 cup butter (room temperature)
1 1/3 cup granulated sugar
2 large eggs
1 tbs vanilla
1⁄2 cup water
1 cup no-spice canned pumpkin
1⁄2 cup chocolate chips

1. Preheat oven to 350º.
2. Sift together flour, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
3. In a separate bowl, mix butter, sugar, and vanilla.
4. Beat in eggs.
5. Stir in pumpkin.
6. Fold in dry ingredients.
7. Add chocolate chips.
8. Pour into 10×15 jelly roll pan and bake 25-35 minutes.
9. Let cool 45 minutes and cut into two-inch pieces.

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