Pumpkin brownies are a fudgy rich brownie that come together in one bowl in 10 minutes. It has pumpkin puree in the batter, making it the sweetest fall treat to enjoy this autumn season!
Hello fall! I’m so excited to be baking all things fall for the next few months.
These pumpkin brownies are itttt my friends! They are fudgy, rich, and the pumpkin puree just makes them even more dense and delicious.
There’s a slight taste of pumpkin in them, but paired with the cocoa powder it honestly just intensifies the chocolate flavour x1000!
With that shiny crinkly top we all love so much in brownies, you have to add these for your next bake.
For more pumpkin recipes, try Condensed Milk Pumpkin Swirl Brownies, Maple Pumpkin Spice Coffee Cake, and Chewy Brown Butter Maple Pumpkin Cookies.
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Why this recipe works
Chocolate – There is both cocoa powder and melted chocolate in the batter. There is also more chocolate chips mixed into the brownies before baking.
Pumpkin puree – A great recipe to use on any leftover pumpkin puree!
Fudgy – These brownies are extra fudgy. The pumpkin puree really intensifies it!
Fall – The perfect autumn treat!
Ingredients Notes
Butter – I always use unsalted. This will be melted.
Cocoa powder – Use good quality cocoa powder.
Chocolate chips – I used semi-sweet chocolate chips. You can also use dark chocolate, but milk would be to sweet.
Eggs – Remove two hours before baking.
Pumpkin puree – Make sure you use pumpkin puree and not pumpkin pie filling.
Step by step instructions
Here is how to make and bake these fudgy pumpkin brownies. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.
Step 1 – Prep. Grease the pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
Step 2 – Melt butter and chocolate. In a heat proof bowl, melt the butter and chocolate chips. Melt on low heat and stir.
Step 3 – Beat eggs and sugar. This step is important for the shiny top! In a large bowl, beat the eggs and white sugar together for 3 minutes until it’s foamy. I recommend an electric mixer.
Step 4 – Add in the pumpkin and vanilla. Blot the pumpkin puree before adding it in gently with a paper towel. Then add in the pumpkin puree and vanilla and whisk in.
Step 5 – Add butter chocolate mixture. Pour the slightly cooled butter and chocolate mixture into the large bowl and continue mixing.
Step 6 – Add in dry ingredients. Toss in the flour, cocoa powder, and salt. Fold until no dry streaks appear. Don’t overmix! Add in the chocolate chips and mix in a few times.
Step 7 – Bake! Transfer the brownies into the prepared pan and spread out evenly. Top with extra chocolate chips if desired.
Bake the brownies for 25-30 minutes. The edges will be set, and a toothpick inserted will come out fudgy but not wet like brownie batter.
Cool the brownies, slice, and enjoy!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale for most accurate measurements. Especially for the dry ingredients!
- When you are making the brownies, you need to gently fold the rest of the ingredients after the eggs are beaten. Use a spatula, and not a whisk.
- Line the bottom and two sides with parchment paper. Grease the other two sides. This will allow for the easiest removal from the pan.
- Use a double boiler method to melt the chocolate chips, butter, and sugar together. This guarentees the butter won’t burn.
Storing and Freezing
The brownies will keep fresh on the counter for up to 4 days at room temperature or in the refrigerator.
You can also freeze these pumpkin brownies. To freeze, cool the brownies completely. Wrap the squares in plastic wrap or place into a ziplock bag. Freeze for up to 1 month.
When ready to eat, remove from freezer to defrost 1 hour prior to indulging.
FAQ
Can I use a chocolate bar instead of chocolate chips?
Yes! Just make sure you measure it in grams so it’s equivalent to the chocolate chips. For the chocolate/butter mixture, it will be 170g. For the extra chocolate chips in the batter, it will be another 170g.
Do I have to add pumpkin pure?
Yes. If you want to make another fudgy brownie recipe, I recommend trying Brown Butter Brownies, Fudgy Walnut Brownies, or Best-Ever 5 Ingredient Fudgy Brownies.
Why did my brownies sink?
This means that the brownies were too under done. Even if the edges look set, you have to make sure the middle is too because that takes the longest to bake. Mine took 30 minutes.
Why do I have to blot my pumpkin puree before adding it in?
Pumpkin puree carries a lot of water, which can be tough when trying to create fudgy brownies. By removing some of the moisture by gently blotting the puree with a paper towel, you’re left with denser pumpkin puree!
Check out these recipes
- Fudgy Strawberry Brownies
- Fudgy Nutella Brownies
- Almond Croissant Blondies
- Condensed Milk Banana Bread Bars
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Pumpkin Brownies
Equipment
Ingredients
- 1/2 cup butter melted
- 1 cup semi-sweet chocolate chips or chocolate bar (170g)
- 2 eggs room temperature
- 3/4 cups white sugar
- 1/2 cup pumpkin puree
- 1 tbsp vanilla
- 3/4 cups all-purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp salt
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/180℃. Grease an 8×8 inch square pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set side.
- Doing a double boiler method, in a medium sized heat-proof bowl add the butter and chocolate. Melt and stir on low to medium heat until well combined. Once melted, remove from heat and set aside to cool.1/2 cup butter, 1 cup semi-sweet chocolate chips
- In a large bowl, beat the eggs and white sugar until light and foamy. There will be bubbles! This step is crucial for that brownie crinkle shiny top we all love.2 eggs, 3/4 cups white sugar
- Measure out the pumpkin puree and using a paper towel, gently blot it to get rid of any access liquid. Do this with 2 sheets of paper towel. Then, add the pumpkin puree into the bowl along with the vanilla and continue mixing.1/2 cup pumpkin puree, 1 tbsp vanilla
- Add in the slightly cooled butter chocolate mixture and mix until well combined. It should be a light brown colour at this point!
- Toss in all of the dry ingredients; flour, cocoa powder, and salt. Gently fold it in, until no dry streaks appear. The batter will be on the thinner side of brownie batters. Toss in the chocolate chips and mix a few times.3/4 cups all-purpose flour, 2 tbsp cocoa powder, 1/2 tsp salt, 3/4 cups semi-sweet chocolate chips
- Transfer into the prepared pan and spread out evenly. Add more chocolate chips on top if desired. Bake the brownies for 25-30 minutes. A toothpick inserted should come out fudgy. If it is wet, it isn't ready yet. Continue to bake at 5 minute intervals until fudgy in the middle, and the edges are set.
- Allow the brownies to cool, slice, and enjoy!