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Pumpkin Chocolate Brownies

Delicious Pumpkin Chocolate Brownies

These fudgy pumpkin chocolate brownies combine the warmth of pumpkin spice with the richness of chocolate for a decadent treat. Perfect for fall baking!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Baked Goods, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Rubber spatula

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together the melted butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla and pumpkin puree.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Stir in the chocolate chips and nuts (if using).
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
  9. Let cool completely in the pan before cutting into squares.

Notes

For a richer brownie, use dark chocolate chips. Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.