Pumpkin Brownies
Pumpkin brownies are a dream during the fall. Perfect, rich brownies mixed with flavors of pumpkin and fall spices.
Equipment
- 8x8 baking pan can use 9x9 as well, brownies will be slightly thinner
Ingredients
- 12 tablespoon butter, melted (1 stick and 1/2)
- 1.5 cup granulated sugar
- 3 large egg
- 2 teaspoon vanilla extract
- 3/4 cup all-purpose flour (90g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Chocolate Brownie Portion
- 1/4 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pecans, chopped (sub with any nut you'd like or omit them)
Pumpkin Brownie Portion
- 1/2 cup canned pumpkin
- 2 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350℉.
- In a bowl, mix together the sugar and the melted butter. Then, mix in the eggs and the vanilla. In another bowl, add in the flour, baking powder and the salt. Now, combine the dry and wet ingredients. At this point, split the batter into two portions.
- For one portion, fold in cocoa powder, pecans and chocolate chips. For the second portion, fold in the canned pumpkin and pumpkin spice.
- In a lined baking pan, add in half chocolate portion first. Then, pour in all of the pumpkin part. Lastly, drop dollops of the chocolate across the pumpkin batter. Then, take a knife and swirl it through the batter.
- Place in the oven and bake for 45 minutes. Adjust the time if you like brownies slightly undercooked.
- Allow them to cool, then serve them warm or store for later.
Video
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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