Ingredients

• 225g flour of your choice
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 115g butter or cashew nut butter
• 115g organic cane sugar
• 1 egg or flax seed egg
• 170g pumpkin purée
• 2 tsp pure vanilla extract
• 150g chocolate chips
• 125g hazelnuts
• 1 box brownie mix

Method

1. Preheat oven to 180 degrees or Gas 4. Grease a 12-cup muffin tin.
2. Prepare brownie batter according to box. Set aside.
3. Whisk together the flour, salt, baking soda, baking powder cinnamon and nutmeg in a medium bowl until evenly combined. In a separate large bowl, combine butter and sugar. Beat until light and fluffy. Add egg or substitute, pumpkin and vanilla and mix until evenly combined.
4. Add the dry ingredients then fold in chocolate chips and hazelnuts.
5. Place the prepared brownie batter between the muffin cups. Each cup should be filled halfway to two-thirds of the way up.
6. Scoop a rounded tablespoons of cookie dough and roll them into balls. Place the cookie dough balls into the centre of a each brownie batter-filled cup.
7. Bake for 15-20 minutes, until a toothpick inserted into the brownie cup comes out with a few moist crumbs. (Use any extra cookie dough to bake pumpkin chocolate chip cookies!)
8. Let them cool in muffin tin for about 10 minutes, then transfer brookies to a cooling rack. Serve warm or at room temperature.