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–+ servings

Pumpkin Brownies

Ania
Pumpkin brownies are a fudgy rich brownie full of cocoa and chocolate. It has pumpkin puree in the batter, making it the sweetest fall treat to enjoy this autumn season!
4.93 from 14 votes

Ingredients
 
 

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!