Pumpkin Chocolate Brownies

Print Recipe

No ratings yet

Rich and chocolaty pumpkin brownies are moist and delicious for a fall dessert or snack!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 326kcal

Author: Joy Kincaid

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.

Notes

After they've completely cooled, store the brownies in an airtight container or cover tightly with plastic wrap. They should stay fresh for several days.

FAQ

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.

Nutrition