Pumpkin Brownies

$- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, melted - 3 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 3/4 cup pumpkin puree - 1 teaspoon pumpkin pie spice - 1/2 cup semi-sweet chocolate chips These ingredients create a rich and moist brownie. The combination of cocoa powder and pumpkin puree gives a unique flavor. The chocolate chips add a sweet burst with every bite. I love using unsweetened cocoa powder; it lets the pumpkin shine. Brown sugar adds a nice depth to the flavor. The eggs help create a fudgy texture, while the vanilla extract rounds it out. Pumpkin puree brings moisture and a lovely fall taste. Pumpkin pie spice enhances this flavor, making each brownie feel cozy. You can use semi-sweet chocolate chips for a nice contrast. Gather these ingredients for a delightful treat. For the complete recipe, check out the Full Recipe. First, preheat your oven to 350°F (175°C). This step is key for even baking. Grease an 8x8-inch baking pan with butter. Then, line it with parchment paper. Let some paper hang over the sides. This helps lift out the brownies later. Next, in a large bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla extract. Mix them well until they blend into a smooth mixture. This step makes a sweet base for your brownies. Add in three large eggs, one at a time. Mix each egg in fully before adding the next. This makes the batter creamy and rich. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Sifting helps remove lumps and mixes the dry ingredients well. Now, gradually fold the dry mix into the wet mixture. Do this until just combined. Be careful not to overmix. Overmixing can make the brownies tough. Reserve about a quarter of the brownie batter in a small bowl. This will be for the pumpkin swirl. Stir in the pumpkin puree and pumpkin pie spice into the reserved batter. Mix until smooth. This pumpkin mixture will add a nice flavor. Pour the main brownie batter into your baking pan, spreading it evenly. Spoon dollops of the pumpkin mixture on top. Using a knife or toothpick, gently swirl the pumpkin mixture into the brownie batter. This creates a beautiful marbled effect. Now you're ready to bake! Follow the full recipe for the rest of the steps. To get great pumpkin brownies, avoid overmixing the batter. Overmixing can make them tough. Mix the wet and dry ingredients until just combined. A few lumps are okay. Check doneness with a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, they are ready. Don’t wait until it’s completely clean. That can lead to dry brownies. Watch out for overbaking or underbaking your brownies. Overbaking can turn them dry and crumbly. Underbaking may leave them gooey and sticky. Find the right balance for a perfect texture. Incorrect ingredient measurements can ruin your brownies. Use measuring cups and spoons for accuracy. A kitchen scale can help you weigh ingredients. This ensures your ratios are just right. You can boost the flavor by adding chocolate chips or nuts. Semi-sweet chocolate chips mix well with pumpkin. Nuts like walnuts or pecans add crunch. Choose your favorites for a personal touch. Using high-quality cocoa powder matters too. Good cocoa gives rich flavor. It can elevate your brownies from good to great. Look for brands that are pure and unsweetened. For the full recipe, check out the detailed instructions above. {{image_2}} If you have dietary needs, pumpkin brownies can still be a tasty treat. For gluten-free brownies, swap all-purpose flour with a gluten-free blend. This blend often works well in baking. Just make sure it contains xanthan gum for the right texture. For vegan brownies, replace eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water per egg. This creates a similar binding effect. You can also use coconut oil instead of butter for a rich flavor. Want to make your pumpkin brownies even better? Try adding spices. Nutmeg or extra cinnamon gives a warm taste. You can mix in chopped nuts too. Walnuts or pecans work great. They add crunch and flavor. Consider chocolate chips as well. They blend perfectly with the pumpkin. Try using white chocolate chips for a sweet twist. You can even add candy pieces for a fun treat. When it's time to serve, think about pairing these brownies with ice cream. Vanilla or caramel ice cream pairs well with the rich chocolate. A dollop of whipped cream can also add a light touch. Leftover brownies? Store them in an airtight container. They last for about three days at room temperature. For longer storage, keep them in the fridge. You can also freeze them. Just wrap them tightly in plastic wrap. They last for up to three months in the freezer. Enjoy every bite of your pumpkin brownies! Check out the Full Recipe for all the details. To keep your pumpkin brownies fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for up to three days. If you want them to last longer, consider refrigeration. Just remember, they might lose some of their gooey texture when cold. If you want to save some for later, freezing works great! First, cut the brownies into squares. Wrap each piece in plastic wrap. Then, place the wrapped brownies in a freezer bag. They can last up to three months in the freezer. When you are ready to enjoy them, take out the brownies and let them thaw at room temperature. If you prefer them warm, pop them in the microwave for about 10 seconds. This will help bring back their soft, delicious texture. For the full recipe, check out the section above. Enjoy! Pumpkin brownies stand out due to their unique mix of flavors and textures. The pumpkin adds a moistness that regular brownies lack. This results in a fudgy texture that melts in your mouth. You also get a warm spice flavor from the pumpkin pie spice. It gives your brownies a fall-inspired taste, perfect for cozy gatherings. The cocoa and pumpkin blend creates a delightful balance. Yes, you can use fresh pumpkin! First, choose a sugar pumpkin for the best flavor. Roast it until soft, then scoop out the flesh and mash it. You'll need about 3/4 cup of fresh pumpkin puree. Make sure it's smooth like the canned version. If it's too watery, drain it using a cheesecloth. This helps keep your brownies from becoming soggy. Pumpkin brownies last about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, refrigerate them. They can stay good for up to a week in the fridge. For longer storage, freeze them for up to three months. Wrap them tightly in plastic wrap and foil before freezing. To check if brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, the brownies are ready. If it comes out clean, they may be overbaked. Keep an eye on the time; usually, 25 to 30 minutes works well. The edges should look set, while the center may still look slightly soft. This ensures a gooey texture in every bite. In this blog post, we explored how to make delicious pumpkin brownies. We covered essential ingredients, step-by-step instructions, and helpful tips for baking. I shared storage info and answered common questions about these treats. Remember, the key to great brownies is balance—between flavors and textures. Enjoy experimenting with flavors and share your creations! Happy baking, and may your pumpkin brownies always be a hit!$

Indulge in the ultimate fall treat with these gooey pumpkin swirl brownies! Combining rich chocolate with creamy pumpkin, this easy recipe is perfect for cozy gatherings or satisfying your sweet tooth. With just a few simple ingredients, you can create a marbled masterpiece that’s full of flavor. Click through to discover the full recipe and bring these delicious brownies to your kitchen today!

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Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup pumpkin puree

1 teaspoon pumpkin pie spice

1/2 cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

In a large mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla extract until well combined.

Add the eggs to the mixture, one at a time, mixing well after each addition until the batter is smooth.

In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

Reserve about 1/4 of the brownie batter in a small bowl; this will be used for the swirl later.

Stir in the chocolate chips into the main brownie batter, ensuring they are evenly distributed.

In the reserved batter, add the pumpkin puree and pumpkin pie spice, mixing until smooth.

Pour the main brownie batter into the prepared baking pan, spreading it evenly. Then, spoon dollops of the pumpkin mixture on top of the brownie batter.

Using a knife or a toothpick, gently swirl the pumpkin mixture into the brownie batter to create a marbled effect.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (be careful not to overbake).

Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.

- Prep Time: 15 mins | Total Time: 45 mins | Servings: 16