There’s been a lot of Korean fusion on the blog lately but that’s not all that’s been happening in my kitchen. Over the past month, I’ve been working on my first brownie recipe…and it’s seasonal!
I LOVE to celebrate the seasons but being in Singapore basically means not having seasons. Singaporeans have a running “Dad joke” about it. It goes like this, “Singapore has 3 seasons: hot, hotter & hottest!” I’ve heard it about 1,000 times. Still, it’s true. The weather here is always HOT.
That doesn’t mean I can’t celebrate in my own way! Today we’re hosting another one of our Friendsgivings. And thanks to my Mom for sending me Pumpkin Pie Spice (it costs $10 a pop here), I was able to make my own Fall themed brownie. Just in time for your Thanksgiving menus!
These brownies are chewy & fudgy with a kick of cinnamon & pumpkin pie spice. They are easy to make using things you probably already have in the pantry, only require a few dishes & about 30 minutes of your time.
Happy Baking!
Pumpkin Pie Spice Brownies
Ingredients:
- 1/2 cup canola oil
- 2 eggs
- 1 tsp vanilla
- 1 Cup brown sugar
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp Pumpkin Pie Spice
- 1/2 Cup all purpose flour
- 1/4 tsp baking powder
- 1/3 Cup cocoa
Directions:
Preheat the oven to 350 F/175 C. Grease and flour an 8 inch square pan. In a large bowl, whisk the sugar in with the oil. Next add the eggs one at a time then add the vanilla. In a separate bowl, whisk the flour with the salt, cinnamon, Pumpkin Pie Spice, baking powder & cocoa. Slowly add the flour mixture in with the sugar & oil. Pour the batter in the prepared pan & bake for 25 minutes
Fried Green Kimchi 
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