Augtober, psl, and these fall brownies 🍁🦃🎃🌰 My classic choco brownie pops get a fall makeover by pumpkin puree, super decadent gooey chocolate interior, perfectly crinkly tops, and fun chocolate deco 🍫
1. Preheat oven to 325 °F.
2. Add the sugar, eggs, and pumpkin puree to the bowl of stand mixer fitted with the paddle attachment; cream on high speed until light and fluffy.
3. Melt the butter by microwaving in heatproof bowl/container at 30 second increments, stirring between each, then add the chocolate and stir until its fully melted and combined with butter.
4. Turn down the speed of mixer to lowest and add butter/chocolate mixture, oil, and vanilla.
5. Sift together flour, cocoa, cornstarch, salt, and add to wet ingredients while the mixer is going on low speed. Mix just until combined.
6. Fold the 1/2 cup of chocolate chips with silicone spatula.
7. Fill the greased cavities of the silicone mold with brownie batter 2/3 of the way , and bake on the middle rack for 30-35 minutes (until the crinkled top sets and the inserted toothpick comes out mostly clean but moist).
8. Cool to room temperature before placing into the freezer for 10-15 minutes, then remove the baked brownie shapes from the mold.
9. Wash and dry the mold. Pipe/fill the details with the melted and colored chocolate/melts in each mold's cavity. Lightly press in the brownie shapes and place the mold into the freezer for 15-20 minutes.
10. Remove the mold from the freezer, let stand at room temperature for 5 minutes, then unmold the brownies. Enjoy!🍁🦃🎃🌰
