There’s a million pumpkin brownie recipes available, so why should you make these? Because they’re moist, slightly underdone and ultra-chocolatey. Fall is coming people and I like it!
It’s a little chilly in the mornings now but I’m still wearing shorts, I’m sure I have pants somewhere but I hate wearing them. I don’t miss the snow and rain I grew up with as a kid at all, and wonder how my kids will relate to it as they grow older. Things like driving in bad weather, power outages and burst pipes are all scenarios they have never experienced.
These are fool-proof chocolate pumpkin brownies, amazing on their own and so easy to customize. The pumpkin taste is subtle but you can taste the cinnamon, reduce it or leave it out if cinnamon dosen’t rock your boat. Check them after 25 minutes because they’ll keep cooking even after you bring them out of the oven. These are supposed to be fudgy, not cakey! Keep these brownies in your memory because when Christmas comes around all you have to do is leave out the pumpkin and spices. Add some peppermint oil and crushed candy canes for another seasonal freak-on, It doesn’t get much easier than this.
Moist Chocolate Pumpkin Brownies
- 3/4 cup all purpose flour
- 1 tablespoon cocoa powder
- 1 stick unsalted butter
- 5 ounce dark chocolate chips plus 1/4 cup divided
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 5 tablespoon pumpkin puree
- 1 tablespoon heavy cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- Sea salt for garnishing
- Preheat the oven to 350 degrees F. Line an 8 x 8 brownie pan with parchment.
- Combine the flour and cocoa powder in a bowl and whisk to combine.
- Melt the butter in a large pan.
- Add the chocolate chips and stir until melted over a low heat.
- Add both sugars and stir well.
- Remove from the heat and let cool for 5 minutes.
- Add the eggs one at a time whisking well after each addition.
- Stir the vanilla extract in to the mixture.
- Add the flour and stir until there's no lumps or flour visible.
- In a small bowl, combine the pumpkin, cream and spices.
- Pour the brownie mixture into the prepared pan and spread out evenly.
- Drop random dollops of the pumpkin mixture over the brownie mixture and using a pointed knife, swirl the pumpkin through the brownie.
- Sprinkle the remaining 1/4 cup chocolate chips over the brownie and garnish with some chunky sea salt.
- Bake in the oven for 25-30 minutes. Let cool before slicing.