Muskoka Roastery Pumpkin Spice Brownies

Looking for a sweet treat to pair with your Pumpkin Spice Latte? How about a decadent Pumpkin Spice Brownie! We are sure the pair will keep you warm and satisfied this fall.


  • ⅓ cup unsalted butter
  • 1 cup granulated sugar
  • ¼ cup light brown sugar 
  • ¾ cups plus 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon Muskoka Roastery Pumpkin Spice Coffee (grounds, not brewed)
  • ¼ teaspoon salt
  • ⅓ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ½ cup all-purpose flour
  • ½ cup chocolate chips


  • 1 tablespoon Muskoka Roastery Pumpkin Spice Coffee
  • 4 tablespoons heavy cream
  • ⅓ cup unsalted butter, room temperature
  • 1¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice


  1. Preheat oven to 325ºF. Line an 8×8″ baking pan with parchment paper and set pan aside.
  2. In a large microwave-safe bowl, combine butter, sugar, cocoa, Muskoka Roastery Pumpkin Spice coffee, and salt. Heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth - Batter will be very granular.
  3. Add the vanilla, eggs, and pumpkin puree and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until just combined. Fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly.
  4. Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick – your batch may need a few minutes longer. Do not bake over 30 minutes or brownies will be prone to scorching, burning, turning dry, or setting up too hard. Brownies will firm up as they cool.
  5. For the frosting, microwave the heavy cream for 1 minute. Add the Muskoka Roastery Pumpkin Spice Coffee and let it sit for about 2 minutes. Strain the heavy cream into a small bowl and discard the coffee grounds.
  6. In a large bowl or stand mix, whip the 1/3 cup butter for 1 minute until creamy and smooth. Add the powdered sugar, vanilla, and pumpkin pie spice and whip for 1 more minute. Add two tablespoons of the Muskoka Roastery Pumpkin Spice coffee infused heavy cream, and whip until completely smooth and combined. Spread on the cooled brownies.
  7. Cut frosted brownies into 16 equal squares with a very sharp knife.




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