Pumpkin Brownies
These rich and fudgy Pumpkin Brownies combine the best of both worlds with swirls of chocolate and spiced pumpkin flavors that are perfect for fall.
Servings: 9 servings
Calories: 608kcal
Ingredients
- ¾ cup semi sweet or dark chocolate chips
- ½ cup unsalted butter
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup sugar
- 4 eggs
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- ½ cup oil
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup chocolate chips, to decorate
Instructions
- Preheat the oven to 350°F. Line and spray a 9x9 baking dish, set aside.
- In a small saucepan, combine the chocolate chips and butter. Heat over low heat and stir occasionally until completely melted and smooth. Set aside and allow to cool slightly.
- In the bowl of a stand mixer, combine the sugar and eggs and mix until combined.
- Add in the flour, baking powder and salt. Stir just until combined.
- Divide the batter equally between two bowls. Set aside.
- In another bowl, combine the pumpkin, oil, cinnamon and pumpkin pie spice. Whisk to combine.
- Add the pumpkin mixture to one bowl of batter and the cooled chocolate mixture to the other bowl of batter. Stir each very well.
- Take turns adding the chocolate batter and the pumpkin batter to the prepared pan. Once all the batter has been dolloped, use a knife to swirl the mixture together for a more aesthetic look. Sprinkle with the additional chocolate chips.
- Bake in the preheated oven for 40-45 minutes.
- Remove from the oven and allow to cool.
Video
Notes
Tips
• Line the pan with parchment paper so the brownies lift out easily for clean, even slices.
• Use semi-sweet or dark chocolate chips for the richest flavor, or milk chocolate for a sweeter brownie.
• For fudgier brownies, bake on the lower end of the recommended time (40 minutes). For a more cake-like texture, bake for the full 45 minutes or until a toothpick comes out mostly clean. Storage & Make Ahead
• Store cooled brownies in an airtight container in the refrigerator for up to 5 days.
• Freeze individual squares by wrapping tightly in plastic wrap and placing in a freezer-safe bag for up to 2 months.
• Thaw overnight in the refrigerator or at room temperature for 1–2 hours before serving.
• Line the pan with parchment paper so the brownies lift out easily for clean, even slices.
• Use semi-sweet or dark chocolate chips for the richest flavor, or milk chocolate for a sweeter brownie.
• For fudgier brownies, bake on the lower end of the recommended time (40 minutes). For a more cake-like texture, bake for the full 45 minutes or until a toothpick comes out mostly clean. Storage & Make Ahead
• Store cooled brownies in an airtight container in the refrigerator for up to 5 days.
• Freeze individual squares by wrapping tightly in plastic wrap and placing in a freezer-safe bag for up to 2 months.
• Thaw overnight in the refrigerator or at room temperature for 1–2 hours before serving.
Nutrition
Serving: 1serving | Calories: 608kcal | Carbohydrates: 72g | Protein: 7g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 339mg | Potassium: 247mg | Fiber: 3g | Sugar: 46g | Vitamin A: 5725IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 3mg
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