Pumpkin Brownies Recipe

Position rack in the lower third of the oven. Preheat oven to 350 degrees. Butter and flour a 9-inch square baking pan; set aside.

In a medium bowl, whisk cocoa powder, flour, cinnamon, baking powder, nutmeg and salt until well combined. Set aside.

In a large bowl, cream brown sugar and butter with an electric mixer at medium speed; continue beating until mixture is pale brown and thick, about 5 minutes. Beat in eggs one at a time, adding the second only after the first is thoroughly incorporated. Add pumpkin and continue beating at medium speed until smooth and creamy, about 3 minutes.

With a wooden spoon or a rubber spatula, stir in the flour mixture just until incorporated. Do not beat. Pour batter into prepared pan, spreading it gently to the corners.

Bake 30 minutes or until a toothpick or cake tester comes out clean. Set pan on a wire rack to cool at least 30 minutes.

Cut brownies into squares while still in the pan. Carefully remove them with a spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. Brownies will stay fresh up to four days.