Pumpkin Chocolate Brownies
Pumpkin chocolate brownies are a favorite fall dessert or snack idea. These are a fun twist on traditional brownies and are so easy to make. Plus, this recipe is super moist with no eggs or dairy.
This simple recipe combines pumpkin puree with melted unsweetened dark chocolate and semi-sweet chocolate chips to make moist, crumbly brownies with a rich chocolate flavor.
The rich chocolate flavor goes well with coffee with homemade pumpkin spice coffee syrup, tea, or a cup of cold milk.
Why You’ll Love These Pumpkin Chocolate Brownies
Every year when fall rolls around, I get in the baking mood, and nothing says fall like pumpkins! Whether it’s pumpkin bars with cream cheese frosting, slow cooker pumpkin butter, or pumpkin chocolate chip cookies, pumpkin is one of my favorite fall foods.
This homemade pumpkin brownie recipe is rich and chocolaty without dairy or eggs. The pumpkin gives it a super moist texture. So if you’re needing to avoid dairy or eggs, give this recipe a try! You won’t even notice they’re missing.
The rich flavor of unsweetened dark chocolate melds with the sweeter semi-sweet chocolate chips to give these chocolate pumpkin brownies the perfect rich chocolate flavor. The pumpkin isn’t really very noticeable in this recipe, but it provides so much moisture to the brownies. If you’re a dessert or brownie lover, give these fudgy pumpkin brownies a try.
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Supplies You May Need
- Large mixing bowl
- Stand mixer or electric mixer (optional)
- Whisk
- Measuring cups
- Measuring spoons
- Glass measuring cup
- 9″ x 9″ metal baking pan
- Small sauce pan
Pumpkin Chocolate Brownies Ingredients
Flour: All-purpose flour is used in this recipe. I choose unbleached flour whenever possible.
Baking Soda and Baking Powder: These help raise the brownies.
Salt: Any salt can be used, but I like to use this sea salt in all of my cooking.
Sugar: White granulated sugar is used in this recipe.
Pumpkin Puree: Pure pumpkin puree is used, not pumpkin pie filling. You can also use homemade pumpkin puree.
Coconut Oil: I use refined coconut oil in place of vegetable oil in almost all baking recipes. But you can use olive oil or a vegetable oil if you prefer.
Chocolate Chips: Regular semi-sweet chocolate chips work well, but you can also use chocolate chip chunks.
Baking Chocolate: This recipe uses 4 ounces of unsweetened dark chocolate.
How to Make Pumpkin Chocolate Brownies
1. Preheat your oven to 350°F and grease a baking dish or line with parchment paper.
2. Melt the dark chocolate in a small saucepan over low heat. Gradually add 1 cup water, stirring occasionally until melted. Set aside.
3. In a large mixing bowl, whisk together the dry ingredients of flour, sugar, baking soda, baking powder, and salt.
4. In a separate bowl, mix the wet ingredients of pumpkin puree and melted coconut oil. Add the wet ingredients to the dry ones and mix until well combined.
5. Pour the melted chocolate mixture into the pumpkin-flour batter and mix thoroughly. Gently stir in chocolate chips.
6. Pour the brownie batter into the greased baking dish and smooth out the top. Garnish with additional chocolate chips.
7. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
How to Store
After they’ve completely cooled, store these delicious brownies in an airtight container or cover tightly with plastic wrap. They should stay fresh for several days.
Frequently Asked Questions
Can I use fresh pumpkin in place of canned pumpkin?
Yes, absolutely! I love making homemade pumpkin puree and using it in all kinds of pumpkin dessert and other fall recipes. Fresh pumpkin tends to retain much more moisture than canned pumpkin, so it may affect the moisture in the recipe.
Would it work to use only semi-sweet chocolate?
Yes, you could use only semi-sweet chocolate instead of dark chocolate and semi-sweet chocolate. However, I think the unsweetened dark baking chocolate makes for a richer brownie. It provides that perfect brownie flavor and helps balance out some of the sweetness of semi-sweet chips.
Is it better to use a glass or metal baking dish?
You can use a metal or a glass baking dish. In general, glass doesn’t produce the best results for brownies, as they take longer to conduct heat than metal pans. You can end up with a softer, sunken middle if you use glass. If using a glass pan for this recipe, try lowering the temperature from 350 degrees F to 325 degrees F and increase the baking time.
More Pumpkin Recipes
- Pumpkin Chocolate Chip Cookies
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Ice Cream Recipe
- Homemade Pumpkin Spice Coffee Syrup
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Pumpkin Chocolate Brownies
Ingredients
- 4 ounces unsweetened baking chocolate
- 1 cup water room temperature
- 1 cup flour all-purpose
- 1 cup sugar granulated
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pumpkin puree canned or fresh
- 1/3 cup coconut oil melted (or use vegetable oil)
- 1/2 cup chocolate chips semi-sweet, may use chocolate chunks
Instructions
- Preheat the oven to 350°F and grease a 9" x 9" square baking pan.
- Melt the unsweetened baking chocolate in a small saucepan over low heat. Gradually add 1 cup water, stirring occasionally until melted. Set aside.
- In a large mixing bowl, whisk together the dry ingredients of flour, sugar, baking soda, baking powder, and salt.
- In a separate bowl, mix the wet ingredients of pumpkin puree and melted coconut oil. Add the wet ingredients to the dry ones and mix until well combined.
- Pour the melted chocolate mixture into the pumpkin-flour batter and mix thoroughly. Gently stir in chocolate chips.
- Pour the brownie batter into the greased baking dish and smooth out the top. Garnish with additional chocolate chips if desired.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool before cutting into squares and serving.
