Pumpkin Spice Latte Brownies

You’re totally going to fall (get it?) for these Club House Pumpkin Spice Latte Brownies. Get Inspired.

Tasty

Servings: 16 Brownie Squares 

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients 

1 cup (227g) Unsalted Butter, melted and cooled 

1 cup (200g) Dark Brown Sugar, packed

1 cup (200g) White Granulated Sugar

3 large Eggs (59g/each), at room temperature 

2 teaspoon (10 ml) Club House® Pure Vanilla Extract

1 tablespoon (5g) Instant Espresso Powder dissolved in 1 tablespoon (5g) boiled water then cooled 

1 cup (130g) All-Purpose Flour, sifted

1 cup (90g) Unsweetened Cocoa Powder, sifted

2 tablespoon (12g)  Club House® Pumpkin Pie Spice

1 teaspoon (6g) Salt

5 ounces (143g) Semi-Sweet Chocolate, roughly chopped

1/4 cup (40g) Milk Chocolate Chips

Directions

1. Preheat the oven to 350°F (175°C) and lightly grease an 8x8x2-inch (20.3x20.3x5-cm) baking pan with cooking oil spray or butter; set aside.

2. In a large mixing bowl, add melted unsalted butter, dark brown sugar, granulated white sugar and whisk well to combine. Add the eggs, pure vanilla extract and espresso. Beat with hand-mixer on medium speed until lighter in colour (approx. 1 minute).

3. Sift in all-purpose flour, unsweetened cocoa powder, Club House® Pumpkin Pie Spice, salt, semi-sweet chocolate pieces and gently fold the dry ingredients into the wet ingredients until just combined (batter will be thick and sticky).

4. Pour batter evenly into the prepared pan, and add the milk chocolate chip pieces on top. 

5. Place in the oven and bake for 40 to 45 minutes or until center firm (if you prefer a more fudgy brownie, remove from the oven around 35-40 minutes or when the center slightly jiggles.)

6. Remove from the oven, and allow to cool for 20 minutes then remove brownies from the pan and cut into 16 slices and enjoy.