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Pumpkin Brownies

I wrote this post in partnership with HERSHEY'S Kitchens. It is a delicious, chocolatey partnership, and I’m so glad to have them in my kitchen today.

Now that fall is finally here, let’s snuggle in and bake a small batch of brownies to share on the couch!! These brownies have a pumpkin spice swirl that will make you craving more than two servings!

If we're going to do fall right, we're going to reach for a can of pumpkin. We're also going to have a heavier hand with spices and cocoa powder in general, because it's the season for baking and I couldn't be happier!

You guys probably know this, but...I work really hard. I work every day of the week, and almost every hour of the day. As soon as I wake and until the last minute before I fall asleep, I'm doing some form of work. I'm constantly facing challenges in my career path, and I feel like I'm constantly dodging bullets, juggling new skills, and fielding new information. It's overwhelming at times, yes. But you know what? I don't really think of it as 'work.' People that are close to me say 'you work too much,' but I don't really hear that. It's true that I'm always plugged in, my brain is always in the creative space, and I'm probably on my phone too much.

The thing is, it doesn't really feel like WORK. It feels like something I am obsessed with and allowed to pursue with gusto. I would describe it as a love affair that shows no signs of slowing. A love that consumes me, fills me up, but leaves me begging for more.

I love baking, I love photography, and I love writing cookbooks, so I would happily do it 24 hours a day. It never gets old to me; its allure never fades. I feel lucky that I get to fill the hours of the day with these things that make me so happy.

There are times when I get overwhelmed and frustrated. There are times when I know I need to take a break, go on vacation, and turn off my phone. But do you know what I do when I feel that way? I BAKE. I get in the kitchen and bake. It's technically still 'work,' but it has never felt that way.

I bake small batches of desserts because it makes me happy. I love that it doesn't use too many ingredients (I can make something fabulous even when my fridge is bare and only has 1 egg). I love that I don't have leftovers, both for my waistline, but also so that I have an excuse to bake the next day, too. It's almost indescribable why two brownies make me happier than 22. Or why six cookies make me smile more than three dozen. It's just the way I'm made.

I love that small batch desserts make you happy, too. But truthfully, if they didn't, I'd still be here in this space, writing and sharing small batch desserts. If no one read my words or baked my recipes, I would still be here, baking two brownies in a loaf pan. One for me and one for you. (I would just have to eat your serving).

I've had a lot of cool things come into my life because of my passion. Writing three cookbooks has definitely been the highlight, but I've also had a lot of brands come to me and ask me to use their products in my baking. And I have, here and there. I'm careful who I let into my space. I'm always guarding the door, making sure this job never becomes work.

But when HERSHEY'S Kitchens asked me to talk about why I love baking, I let the door swing wide open. Their products are already nestled into my baking shelf in the pantry. Their love of baking is as fierce as mine.

So, I wanted to let you guys know that for the next 10 weeks or so, I'll be partnering with HERSHEY'S Kitchens to share recipes that I've made exclusively for them.

I used their Natural Unsweetened Cocoa Powder (which already has a permanent home in my pantry). I swirled in pumpkin cheesecake batter because Fall baking makes me happiest. I baked the brownies in a loaf pan for two large bakery-sized servings. And now I'm sharing them with you.

If you're here right now, you love to bake, too. Why you love to bake? Why is the kitchen your happy place? Why does your favorite whisk bring you such calmness? I'd love to share this passion with you even more. Is there a favorite recipe that you always turn to? Or, do you like to try something new?

Oh, how I wish you could be in the kitchen right next to me ❤️

Pumpkin Swirled Brownies

Ingredients

  • 1 cup plus 3 tablespoons sugar, divided
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup HERSHEY'S Cocoa
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/3 cup canned pumpkin
  • egg yolk
  • 1/2 teaspoon pumpkin pie spice

Recipe

  1. Heat oven to 325° F. Line 9x5-inch loaf pan with parchment paper, extending paper beyond pan edges.
  2. Place 1 cup plus 2 tablespoons sugar, butter and cocoa in large microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. Microwave an additional 30 seconds; stir. Let mixture stand 1 minute. Stir in egg, vanilla and salt. Add flour; stir vigorously until blended (about 50 strokes). Spread batter in prepared pan; set aside.
  3. Combine pumpkin, remaining 1 tablespoon sugar, egg yolk and pumpkin pie spice in small bowl. Drop by teaspoons onto brownie batter; swirl with metal spatula or knife for marbled effect.
  4. Bake 40 minutes or until wooden pick inserted into center comes out with moist crumbs. Cool completely in pan on wire rack. Use parchment paper to lift brownie out of pan. Cut into slices. Cover; refrigerate leftover brownies.


Recipe created for The Hershey Company by Dessert for Two. To see the original post on Dessert for Two, click here.

Dessert for Two

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