Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 cups powdered sugar
- 3 tablespoons unsalted butter, softened
- 2–3 tablespoons milk
- Orange gel food coloring
- Green gel food coloring
Instructions
- Preheat oven to 350°F and line 9×13 inch pan with parchment paper.
- Whisk melted butter and sugar until combined, add eggs and vanilla.
- Sift cocoa powder, flour, salt, and baking powder into wet ingredients.
- Fold gently until just combined for fudgy texture.
- Bake 28-30 minutes until toothpick has moist crumbs.
- Cool completely before decorating to prevent frosting melt.
- Prepare frosting and divide, color orange and green for pumpkins.
- Pipe pumpkin shapes and stems onto cooled brownies.
Notes
- Use room temperature eggs for better incorporation and smoother batter
- Don’t overbake – moist crumbs on toothpick ensure fudgy texture
- Cool brownies completely before frosting to prevent melting
- Use gel food coloring for vibrant pumpkin colors without thinning frosting
- Pipe pumpkins using round tip, then add vertical lines with toothpick for texture
- Store decorated brownies in airtight container at room temperature 3 days or refrigerate 5 days
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 285 kcal
- Sugar: 28g
- Sodium: 125 mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg