Description
These decadent pumpkin brownies offer a dense, fudgy, and chocolate-forward experience that perfectly captures the essence of autumn. By blending earthy pumpkin puree with high-quality cocoa powder, this recipe achieves a moist, velvet texture that makes it a sophisticated snack for any occasion. Perfect for cozy evenings, these brownies are easy to prepare and designed to deliver bakery-quality results right from your home oven.
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened Dutch-processed cocoa powder
1 1/2 tsp baking soda
1/2 tsp fine sea salt
1/2 cup vegetable oil
2 tsp pure vanilla extract
2 1/2 cups pure pumpkin puree
1 cup semisweet chocolate, roughly chopped
Instructions
Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
Whisk flour, sugar, cocoa powder, baking soda, and salt in a large bowl until well combined.
Add the pumpkin puree, vegetable oil, and vanilla extract to the dry ingredients.
Mix until smooth, ensuring no dry pockets of flour remain.
Fold in the roughly chopped semisweet chocolate.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the brownies cool completely in the pan for at least one hour before slicing for a clean cut.
Notes
Always use pure pumpkin puree, not pre-spiced pumpkin pie filling. Cooling the brownies for the full hour is essential for the structure to set properly. You can substitute brown sugar for white if you prefer a deeper, molasses-like flavor profile.
- Prep Time: 15
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 22g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg