Pumpkin Chocolate Brownies
Fudgy and delicious pumpkin chocolate brownies, perfect for fall. A moist and decadent treat combining the flavors of pumpkin spice and rich chocolate.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
Main Ingredients
- 1 cup (2 sticks) Unsalted butter, melted
- 2 cups Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 15 ounce can Pumpkin puree
- 2 cups All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- ½ cup Chopped pecans or walnuts Optional
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the melted butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla and pumpkin puree.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips and nuts (if using).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
For richer flavor, use dark chocolate chips. You can also add a pinch of pumpkin pie spice to the batter for extra warmth. Store leftover brownies in an airtight container at room temperature for up to 3 days.