Pumpkin Chocolate Brownies

By Jahel

Ingredients

• 1-1/2 c flour
• 1-1/4 t cinnamon
• 1/8 t ginger
• 1/4 t nutmeg
• 1/4 t salt
• 9 large eggs
• 2-1/2 c canned pumpkin purée
• 4-1/2 c sugar
• 1-2/3 c unsalted butter, melted
• 2 c semisweet chocolate chips, divided
• 1/4 c heavy whipping cream
• 1 T corn syrup

Preparation

Step 1

Preheat oven to 350. Sift together first 5 ingredients. Using an electric mixer, beat eggs and pumpkin on medium speed until combined. Beat in sugar.
With mixer running, pour in melted butter in a steady stream. Gradually add flour mixture until fully incorporated, stopping to scrape sides of bowl as necessary. Stir in 1-1/2 cups chocolate chips.
Spread batter in a greased 18x12" rimmed baking sheet. Bake until wooden pick comes out clean, about 45 mins. Cool completely.
While brownies cool, combine cream, corn syrup and remaining chocolate chips in microwave safe bowl. Microwave on high until chocolate chips are completely melted and smooth, stirring every 30 seconds. Drizzle chocolate sauce on brownies and serve immediately.