Description
Indulge in these decadent pumpkin pecan brownies, a perfect seasonal treat that blends the fudgy richness of chocolate with the warm, earthy sweetness of spiced pumpkin. This dual-layered delight is finished with a crunchy pecan topping, offering a sophisticated contrast of textures. Ideal for fall gatherings or family dessert nights, this recipe ensures a gourmet experience with every bite.
Ingredients
1 1/4 cups all-purpose flour
1 cup unsalted butter, melted
1/3 cup Dutch process cocoa powder
1/2 cup pumpkin puree, squeezed in cheesecloth
1 1/2 cups pecans, roughly chopped
6 large eggs, room temperature
2 cups granulated sugar
1 cup brown sugar
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice
1/2 cup mini chocolate chips
Instructions
Preheat your oven to 350℉ (180℃) and prepare an 8×8 metal pan with non-stick spray and parchment paper.
Whisk flour, baking powder, and salt in a small bowl until fully combined.
Mix melted butter, sugar, brown sugar, and vanilla in a separate large glass bowl.
Add eggs one at a time, whisking thoroughly after each addition.
Fold the flour mixture into the butter mixture until just combined.
Divide the batter equally into two bowls.
Stir the cocoa powder and mini chocolate chips into the first bowl.
Combine the pumpkin puree and pumpkin pie spice in the second bowl.
Spread half of each batter into the pan and swirl them together using a knife.
Top with chopped pecans and bake for 45 minutes on the middle rack.
Notes
Ensure you squeeze the pumpkin puree in cheesecloth to remove excess moisture, which prevents the brownies from becoming soggy. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 30
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 brownie
- Calories: 285
- Sugar: 22g
- Sodium: 145mg
- Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg