It was my birthday recently, and instead of a cake, I made myself brownies.
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It was a new recipe I hadn't made before, and they turned out very well!
You’re totally going to fall (get it?) for these Club House Pumpkin Spice Latte Brownies. Get Inspired.
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I don't have the premade spice mix they used, but I did have a jar of pumpkin spice mix I made a couple of years ago from individual spices to a recipe I don't know if I have any more, so I just used that and it worked great. I also didn't bother converting the US tablespoons to Australian - they're different, our tablespoons are FOUR teaspoons, not three - so it may have been overspiced to some folks, but we were just making it for me and my partner, and we put ten heaping teaspoons of ginger in our gingersnaps, so we were absolutely fine with more pumpkin spice and more coffee flavour. Naturally, this was made with gluten free flour, too. We use White Wings Gluten Free Flour Blend, generally, if we can get it.
As per usual, given my SLOOOOOW oven, I had to cook it ten or fifteen minutes longer to get the centre to be not completely raw, but that was fine, because it made the edges chewy but didn't burn them, which my partner loves in a brownie.