Description
These easy pumpkin brownies combine rich chocolate and spiced pumpkin puree to create a moist, flavorful dessert perfect for fall or any time you crave a seasonal treat. Swirled together and topped with optional chocolate chips, they bake up into soft, fudgy bars with a hint of warm pumpkin spice.
Ingredients
Scale
Base Ingredients
- 1/2 cup butter
- 6 oz semisweet or bittersweet chocolate, chopped
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups sugar
- 4 large eggs, at room temperature
Pumpkin Mixture
- 1 1/4 cups pumpkin puree (not pumpkin pie mix)
- 1/4 cup vegetable oil
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Topping (Optional)
- 1/3 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with foil or parchment paper, then lightly spray the bottom with nonstick oil to prevent sticking.
- Melt Butter and Chocolate: In a heavy pot over low heat, melt the butter and chopped chocolate together, stirring until the mixture is smooth and fully combined. Remove from heat and set aside to cool slightly.
- Mix Sugar and Eggs: Using an electric mixer, beat the sugar and eggs together until they are very well combined and slightly thickened.
- Add Dry Ingredients: To the sugar and egg mixture, stir in the flour, baking powder, and salt until just combined. Be careful not to overmix to keep the brownies tender.
- Divide Batter: Evenly divide the batter into two separate bowls.
- Prepare Chocolate Batter: To one bowl, add the melted butter and chocolate mixture, stirring well until fully incorporated.
- Prepare Pumpkin Batter: To the other bowl, add the pumpkin puree, vegetable oil, cinnamon, and pumpkin pie spice. Stir everything together until combined and smooth.
- Layer and Swirl: Pour alternating layers of the pumpkin and chocolate batters into the prepared pan. Use a knife to gently swirl the two batters together to create a marbled effect. If using, sprinkle chocolate chips evenly over the top.
- Bake: Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs.
- Cool and Serve: Remove the pan from the oven and allow the brownies to cool completely on a wire rack before lifting them out using the foil or parchment. Cut into 16 squares and serve.
Notes
- Delicious and easy pumpkin brownies made from scratch in under an hour, perfect for autumn or any cozy dessert craving.
- Use good-quality chocolate for the best texture and flavor.
- Be careful not to overmix the batter to avoid tough brownies.
- You can substitute pumpkin puree with canned pumpkin, but avoid pumpkin pie filling.
- These brownies freeze well; thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 brownie (approx. 1/16 of recipe)
- Calories: 294 kcal
- Sugar: 23 g
- Sodium: 214 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg
