We can’t think of anything yummier than rich, fudgy brownies straight out of the oven. On the other hand, these pumpkin brownies could steal the spotlight from classic brownies because they’re just that good.
While you may not immediately think of pumpkin with chocolate, it’s a pair that actually works really well with each other. Traditionally, pumpkin flavors are paired with maple, caramel, or vanilla.
The slightly bitter chocolate, however, is a beautiful match with the sweet pumpkin in these pumpkin brownies. The pumpkin also adds a lovely moistness to the chocolate brownie batter, so it complements the texture nicely as well.
A batch of these pumpkin brownies serves 10 people, so you may want to double these if you are making these for a crowd. You can also double the recipe and freeze the baked brownies after wrapping them tightly in plastic wrap then foil.
When you’re ready to enjoy them, simply defrost them then pop them into the microwave to warm up!
Cook time: 40 minutes
Prep time: 15 minutes
- 1/2 cup butter
- 1/2 cup semisweet chocolate chips
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cups sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 1/2 cups canned pumpkin puree
- 1/4 cup vegetable oil
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Preheat the oven to 350°F. Line a square, 9-inch pan with a sheet of parchment paper. Use binder clips to keep the parchment paper flat against the sides of the pan. If you don't have parchment paper, use very good cooking spray and a nonstick pan.
- Place the butter and chocolate in a microwave-safe bowl and heat in the microwave for about 1 minute or until melted. Temporarily set aside.
- To a large bowl, add the sugar, eggs, and vanilla. Whisk to combine until the mixture is pale in color and fluffy - about 5 minutes.
- Add the flour, baking powder and salt to the wet ingredients, then whisk to combine. Divide this batter into two smaller bowls.
- In one bowl, add the melted chocolate mixture and stir to combine. In the other bowl, add the pumpkin purée, oil, cinnamon, nutmeg, and ginger. Stir to combine.
- Pour 1/4 of the chocolate batter into the square pan and spread into an even thin layer. Pour the pumpkin batter on top, then follow with the rest of the chocolate batter. Use a knife to make a swirl for a decorative finish.
- Bake the brownies for about 40 minutes or until they're set. Let them cool completely before cutting them into squares.
Recipe adapted from wideopeneats.com