Cakey Pumpkin Brownies

Created by

Gretchen

Total Time

45 minutes

Prep Time

10 minutes

Cook Time

35 minutes

Rating

(7)

Notes

Read our recipe notes below (0)

Get your chocolate fix with these cakey pumpkin brownies that ring in the fall season. They’re rich in chocolate, filled with a nice amount of pumpkin puree, and why not add some good ingredient chocolate to really give that chocolate edge? These pumpkin brownies won’t disappoint. Eat them hot out of the pan, but better yet, let them fully cool so you have that true brownie experience!

Ingredients

Yield: 12+ brownies

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Directions

Step 1

Preheat oven to 350℉. In a medium-large bowl, combine all dry ingredients and mix together until well combined. Pour in the melted butter, pumpkin puree and vanilla and mix until combined. Add half of the chopped chocolate into the wet batter and stir to combine. Batter will be thick.

Step 2

Grease a baking dish with butter. A smaller baking dish will yield higher, thicker brownies, whereas a large baking dish, like 9×13, will yield thinner brownies.

Step 3

Scoop the brownie batter into the greased baking dish, flatten it out with your spatula, then sprinkle the remixing chopped chocolate pieces over top. Bake for 35 minutes. Remove from oven and let cool. Cut and enjoy!

Note

It may be difficult not to eat the hot brownies directly out of the oven, but it’s worth the wait to eat them when they’re fully cooled. When they’re hot, the consistency will be more cakey and soft, but when they’re cooled, they’ll have a stiffer bite like a true brownie. Both ways are delicious and up to personal preference.