Chocolate Pumpkin Brownies

chocolate brownie pumpkin recipe easy japanese mikan orange

Feisty and festive spices are sprinkled into brownie batter. A healthy dose of pumpkin and Japanese orange zest brings another gift of deliciousness. 
The cake-like brownie is perfect plain. But the cream cheese frosting and the dark chocolate garnish gives the impression that the holidays never ended.

Inspired by a Cookies & Cups recipe.

  • 1 (18 oz) package brownie mix
  • (I used Ghirardelli Double Chocolate)
  • 1 egg, lightly beaten
  • ¾ cup canned pumpkin
  • Zest of 2 Japanese mikan or 2 American cutie oranges
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • Pinch of allspice
  • Pinch of ground cloves
  • Cream cheese frosting
  • Dark chocolate kisses (or any other yummy small chocolates)

Preheat oven to 325°

Line an 8” x 8” pan with aluminum foil. Coat generously with baking spray.

Vigorously stir all the ingredients in a big bowl until well combined.

Pour into the prepared pan.

Bake at 325° for 42~44 mins.

Cool. Frost with cream cheese frosting. Garnish with chocolates.