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Easy Pumpkin Brownies Recipe
Ben Carraoli

Easy Pumpkin Brownies Recipe

I recently tried making pumpkin brownies, and I have to say, they were an absolute game-changer. The combination of rich chocolate and smooth pumpkin made my kitchen smell heavenly. I loved how simple the recipe was, yet the results felt indulgent and special
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Prep Time 15 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 1/2 cup butter – helps create a rich fudgy texture; I like using unsalted so I can control the salt.
  • 6 oz semisweet or bittersweet chocolate chopped – melts smoothly and gives deep chocolate flavor.
  • 2 cups all-purpose flour – provides structure; I always sift it for a lighter batter.
  • 1 tsp baking powder – gives a slight lift without making them cakey.
  • 1 tsp salt – balances sweetness.
  • 1 1/2 cups sugar – you can use granulated or brown sugar for a deeper flavor.
  • 4 large eggs at room temperature – eggs add moisture and help bind ingredients.
  • 1 1/4 cups pumpkin puree not pumpkin pie mix – adds moisture and that classic fall flavor.
  • 1/4 cup vegetable oil – keeps brownies soft and chewy.
  • 1 tsp cinnamon – brings out the pumpkin flavor.
  • 1 tsp pumpkin pie spice – adds warm autumnal notes.
  • 1/3 cup chocolate chips for topping optional – makes the top extra gooey.

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with foil or parchment paper, and lightly spray the bottom to prevent sticking.
  2. In a heavy pot over low heat, melt butter and chocolate together until smooth. Remove from heat and let it cool slightly.
  3. Using an electric mixer, beat the sugar and eggs until well combined. Add flour, baking powder, and salt, and gently stir until just combined to avoid overmixing.
  4. Split the batter into two bowls. Stir the chocolate mixture into one bowl, and in the other, combine pumpkin, oil, cinnamon, and pumpkin pie spice.
  5. Layer the pumpkin and chocolate batters in the prepared pan. Use a knife to swirl them together, then sprinkle chocolate chips on top if desired.
  6. Bake for 40–45 minutes, or until a toothpick comes out almost clean. Cool on a wire rack before cutting and serving.

Notes

  • I always use room-temperature eggs for a smoother batter.
  • Swirling the batters lightly keeps the brownies marbled, not mixed.
  • Letting brownies cool completely makes cutting easier and cleaner.
  • For extra gooeyness, I add chocolate chips both inside and on top.
  • Don’t overbake; they continue to set while cooling.