Fall eats


Kelsi Edwards, staff writer

Zoe Harris

For the rest of these fantastic fall recipes, check out this month’s Spotlight print issue.

Brownie Recipe


5 tablespoons unsalted butter

1 1/4 cups granulated sugar

2 large eggs plus 1 egg yolk, cold

1 teaspoon vanilla extract

1/3 cup vegetable oil

3/4 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/8 teaspoon baking soda

1 tablespoon cornstarch

1/4 teaspoon salt

3/4 cup semisweet chocolate chips

Optional- pumpkin candy corn and candy bones


Preheat the oven to 325°F. Line a 8 by 8-inch pan with foil or parchment paper and spray with nonstick cooking spray.
In a microwave safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
With a rubber spatula, stir in the flour, baking soda, cornstarch, and salt until combined. Stir in the chocolate chips.
Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely before cutting and adding your pumpkin candy corn and candy bones.

Recipe from: https://handletheheat.com/chewy-brownies/#wprm-recipe-container-29825