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Pumpkin Brownies with Kabocha

Pumpkin Brownies

Ingredients

2 cups all-purpose flour, (spooned and leveled) 
1 tablespoon pumpkin-pie spice 
1 teaspoon baking soda 
3/4 teaspoon salt 
1 cup (2 sticks) unsalted butter, room temperature 
1 1/4 cups sugar 
1 large egg 
2 teaspoons vanilla extract 
1 cup kabocha squash puree or canned pumpkin puree 
1 package (12 ounces) minature dark chocolate chips

Directions

Step 1

Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
 
Step 2

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in kabocha/pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Step 3

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
 
Step 4

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Adapted from Martha Stewart Living

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