These delicious chocolate brownies combine two of my favourite Autumnal flavours creating the perfect seasonal treat.
I originally started working on this recipe over a year ago but had a break once pumpkin went out of season, since Autumn has arrived once more I have been able to perfect this recipe. These flourless brownies have a lovely deep flavour and a deliciously fudgy texture making them a really decadent and indulgent bake.
You can add any extra chocolate or peanut butter to the top if desired. I like to add a couple of my peanut butter cups and recently created a spiced version with stem ginger specifically to go on top of these brownies.
I have used an 8″ x 8″ brownie tray to make these brownies before and it created a thinner bake, however, I have also used individual brownie trays to create six thicker and longer brownies. Bothed worked well without the timing needing to be adjusted so use whichever your prefer.
I bake my brownies for 23 minutes but you may need to bake them for up to 25 depending on how hot your oven gets. These pumpkin spice and peanut butter brownies will last for three to four days in an airtight container and freeze well.