Description
Delicious pumpkin brownies that perfectly blend rich chocolate and warm pumpkin spice, making it the ultimate fall dessert.
Ingredients
Scale
- ¾ cup unsalted butter (170 g)
- 2 cups granulated sugar (400 g)
- 4 large eggs
- 1 cup pumpkin puree (240 g)
- ½ cup cocoa powder (40 g)
- ½ cup chocolate chips (100 g)
Instructions
- Preheat your oven to 350°F (180°C).
- Grease a 9-inch square pan and set it aside.
- Melt the butter in a medium saucepan over low heat.
- Stir in sugar until combined and let cool slightly.
- Whisk in eggs and pumpkin puree.
- Sift cocoa powder and other dry ingredients in a separate bowl.
- Fold dry mixture into wet mixture gently until just combined.
- Stir in chocolate chips, saving a few for the top.
- Pour batter into the prepared pan and smooth the top.
- Bake for 40-43 minutes, until a toothpick comes out clean.
- Let cool before cutting and serving.
Notes
These brownies can be made gluten-free by using a gluten-free brownie mix. They store well in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 22g
- Sodium: 5mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg