Pumpkin Chocolate Brownies
These Pumpkin Chocolate Brownies blend cocoa with pumpkin puree for moist, fudgy texture and balanced flavor. A simple one-bowl recipe perfect for busy families and fall parties.
Equipment
- 9 inch square baking pan
- Parchment paper
- Medium and large mixing bowls
- Microwave or double boiler
- - Whisk
- - Spatula
- Butter knife
Ingredients
Dry Ingredients
- 1 cup plus 2 tablespoons All purpose flour
- 1/2 cup plus 1 tablespoon Unsweetened cocoa powder sifted
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Fine salt
- 1 teaspoon Espresso powder optional
Sugars
- 3/4 cup Granulated sugar
- 1/2 cup Light brown sugar packed
Fats and Liquids
- 1/2 cup Unsalted butter melted and slightly cooled
- 1/4 cup Neutral oil avocado or canola
- 2 Large eggs at room temperature
- 2 teaspoons Vanilla extract
- 1 cup Semi sweet chocolate chips divided
Pumpkin Batter
- 3/4 cup Pumpkin puree not pumpkin pie filling
- 1 teaspoon Pumpkin pie spice or use cinnamon 3/4 tsp, ginger 1/4 tsp, nutmeg pinch
- 1/2 teaspoon Cinnamon extra for the pumpkin batter
Finishing
- Flaky sea salt optional, for finishing
Instructions
- Line a 9 inch square pan with parchment leaving overhang. Lightly mist parchment. Preheat oven to 350°F and position rack in lower third.
- Microwave butter with 1/3 chocolate chips in short bursts until smooth. Cool 3 minutes.
- Whisk granulated sugar, brown sugar, eggs, vanilla, and oil in large bowl until thick and glossy, about 2 minutes by hand.
- Slowly whisk melted chocolate butter mixture into sugar egg mixture until incorporated.
- Sift flour, 1/2 cup plus 1 tbsp cocoa, baking powder, salt, and espresso powder over bowl. Fold with spatula until few streaks remain. Do not overmix.
- Scoop about 1 1/4 cups batter into separate bowl for pumpkin swirl. Remainder is chocolate base.
- Whisk pumpkin puree, pumpkin pie spice, and 1/2 tsp cinnamon into smaller bowl. It should be looser than chocolate batter.
- Fold half of remaining chocolate chips into chocolate base; reserve rest for topping.
- Spread chocolate batter into pan. Drop spoonfuls of pumpkin batter evenly on top.
- Drag butter knife through batter in figure eight motions (left to right, then top to bottom) to create ribbons. Do not over swirl.
- Scatter remaining chocolate chips over top; optionally sprinkle flaky sea salt.
- Bake 28–34 minutes until center is set with slight jiggle and toothpick near edge comes out with moist crumbs.
- Cool on rack at least 1 hour. Lift out using parchment and set on board.
- Run sharp knife under warm water, wipe dry, and cut 9 large or 16 small squares. Wipe blade between cuts.
Notes
These brownies are forgiving with over or underbaking. Espresso powder amplifies chocolate depth quietly. For dairy-free or gluten-free options, swap ingredients as noted in substitutions.