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Chai Pumpkin Brownies

FRE Pairing: Cabernet Sauvignon


Chai Pumpkin Brownies


  • 1 cup butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 ¼ cups canned pumpkin puree
  • 1 Tbsp vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • 1 cup chopped toasted pecans
  • 3 egg whites, at room temperature
  • ⅓ cup packed brown sugar


  1. Preheat oven to 350˚F. Beat butter and granulated sugar in a large bowl at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin puree and vanilla, beating until blended.
  2. Whisk together flour, cinnamon, ginger, cardamom, and cloves in a bowl. Gradually add flour mixture to butter mixture, beating until blended. Stir in nuts.
  3. Spoon batter into a lightly greased 13-x 9-inch baking pan.
  4. Meanwhile, beat egg whites in a medium bowl at high speed with an electric mixer until foamy. Gradually add brown sugar, beating until stiff peaks form. Spread meringue evenly over batter in pan.
  5. Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean, covering brownies loosely with foil, if necessary, to prevent excess browning. Let cool completely before cutting.


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