Description
Delicious and moist pumpkin brownies perfect for fall.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In another bowl, mix the melted butter, pumpkin puree, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. If using, fold in the chocolate chips.
- Spread the brownie batter evenly in the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
- Allow the brownies to cool in the pan for at least 10 minutes before slicing into squares.
Notes
- For a richer flavor, add a teaspoon of espresso powder to the dry ingredients.
- Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 24g
- Sodium: Not specified
- Fat: 8g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 24g
- Fiber: Not specified
- Protein: 3g
- Cholesterol: Not specified
Keywords: Pumpkin Brownies, Fall Recipe, Dessert