Pumpkin Brownies
These Pumpkin Brownies combine rich chocolate with the warm flavors of pumpkin and spices for a fudgy, decadent dessert perfect for fall gatherings.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour Fluff before measuring
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 6 ounces unsalted butter (melted)
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs Add one at a time
- 1/2 cup pumpkin purée
- 1/2 cup dark chocolate chips
Spices
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In one bowl, whisk together flour, baking powder, and salt until well combined.
- In another bowl, combine melted butter, sugar, and vanilla extract. Mix well. Add eggs one at a time, beating after each addition.
- Slowly add the flour mixture to the wet ingredients, stirring gently until just combined. Divide the batter into two separate bowls.
- In one bowl, mix cocoa powder and dark chocolate chips into one half of the brownie batter. In the other bowl, add pumpkin purée, cinnamon, cloves, and nutmeg. Stir until smooth.
- Grease an 8-inch square baking pan with butter or non-stick spray.
Baking
- Spread half of the chocolate batter into the prepared pan, then top with half of the pumpkin batter. Repeat with remaining batters. Swirl together gently with a knife.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before cutting into squares.
Notes
For best results, let the brownies cool completely before cutting. Store in an airtight container.