Pumpkin Brownies
Indulge in the ultimate autumn treat with these rich and fudgy Pumpkin Brownies, where classic chocolate decadence meets the warm, spiced flavors of pumpkin pie. This fall-inspired dessert layers velvety pumpkin puree—blended with cinnamon, nutmeg, and cloves—into a luscious brownie batter, creating a gorgeous marbled effect that’s almost too beautiful to eat. Made in just 15 minutes of prep time and baked to perfection in under 40 minutes, these brownies are as easy to make as they are irresistible. The combination of semi-sweet chocolate, pumpkin spice, and a hint of vanilla ensures every bite is bursting with cozy, seasonal flavor. Perfect for holiday gatherings, fall bake sales, or cozy nights in, these Pumpkin Brownies will instantly become your go-to autumn dessert.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 170 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 100 grams brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 120 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.5 teaspoons salt
- 200 grams pumpkin puree
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
Instructions
Preheat your oven to 175°C (350°F) and grease or line an 8x8-inch baking pan with parchment paper.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips together in 30-second intervals, stirring after each interval until smooth. Let cool slightly.
Stir in the granulated sugar and brown sugar into the melted chocolate mixture until well combined.
Add the eggs, one at a time, stirring well after each addition. Then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Gradually fold the dry ingredients into the wet chocolate mixture until just combined. Be careful not to overmix.
In another bowl, whisk together the pumpkin puree, ground cinnamon, ground nutmeg, and ground cloves.
Pour two-thirds of the brownie batter into the prepared baking pan and spread it evenly.
Spoon the pumpkin mixture on top of the batter in dollops, then pour the remaining brownie batter over the pumpkin dollops. Use a knife or skewer to gently swirl the layers together for a marbled effect.
Bake the brownies in the preheated oven for 35–40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before slicing into squares and serving.
Nutrition Facts
Calories |
3648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.7 g | 218% | |
| Saturated Fat | 94.8 g | 474% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 542.4 g | 197% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 396.7 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 329 mg | 25% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1387 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
