Meal
Ingredient
Occasion
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
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!
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!
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.
Watch how to make this
Watch how to make this
Notes
Read our recipe notes below (2)