Pumpkin Chocolate Brownies
These pumpkin chocolate brownies bring together fudgy chocolate and cozy pumpkin in one easy pan. They are rich, warmly spiced, and just the kind of bake that makes the kitchen smell wonderful.
Equipment
- 1 8x8 inch baking pan or similar
- 1 Parchment Paper
- 1 Mixing Bowls at least 2
- 1 Whisk
- 1 Spatula
Ingredients
- 1 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.5 cup butter melted
- 0.75 cup granulated sugar
- 0.5 cup brown sugar packed
- 2 eggs
- 0.75 cup pumpkin puree not pumpkin pie filling
- 1 tsp alcohol-free vanilla
- 1 cup semi-sweet chocolate chips plus a handful for topping
Instructions
- Heat the oven to 350°F and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, and nutmeg.
- In a larger bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth. Add the eggs, pumpkin puree, and alcohol-free vanilla, then whisk until combined.
- Add the dry ingredients to the wet mixture and stir just until no streaks of flour remain. Fold in most of the chocolate chips, saving a handful for the top.
- Spread the batter evenly in the prepared pan and sprinkle the remaining chocolate chips over the surface. Bake for 22 to 28 minutes, or until the edges are set and the center looks just barely done.
- Let the brownies cool in the pan before lifting them out and cutting into squares.
Notes
Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate if your kitchen is warm. Freeze cooled brownies tightly wrapped for up to 2 months.