Chocolate Chip Pumpkin Brownies
User Reviews
4.7
18 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
37 mins
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Cooling Time
2 hrs
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Total Time
2 hrs 47 mins
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Servings
1 8x8-inch pan
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Calories
405 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Chip Pumpkin Brownies
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Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer pumpkin brownie recipe that's FASTER than using a boxed mix! Bring on pumpkin spice season!!
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Ingredients
For the Brownies:
- ½ cup butter 1 stick, unsalted
- 6 ounces dark chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar, or bittersweet chocolate
- 2 egg large
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon brewed coffee leftover or cold coffee is okay, optional but recommended
- 1 teaspoon instant espresso granules optional but recommended
- ¾ cup all-purpose flour
- ½ teaspoon salt or to taste
For the Pumpkin Layer:
- ½ cup pumpkin puree
- 1 egg discard white, large, yolk
- ¼ cup light brown sugar packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ½ to ⅔ cup chocolate chips semi-sweet
Instructions
Make the Brownie Batter:
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
- To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth.
- Allow mixture to cool momentarily before adding the eggs so they don’t scramble. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
Make the Pumpkin Layer:
- To a medium bowl, add all ingredients except the chocolate chips.
- Turn pumpkin mixture out over the brownie layer, smoothing the top lightly with a spatula as needed.
- Evenly sprinkle with the chocolate chips and bake for about 35 to 40 minutes, or until brownies are done. The toothpick test is tricky since you’ll hit melted chocolate chips and a gooey pumpkin layer (it sets up more as the brownies cool), but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny.
- Allow brownies to cool uncovered on a wire rack for about 2 hours before slicing. Brownies will keep airtight at room temp for up to 1 week.
Notes
- Recipe adapted from my Loaded Oreo Cream Cheese Brownies.
Nutrition Information
Show Details
Serving
1
Calories
405kcal
(20%)
Carbohydrates
41g
(14%)
Protein
7g
(14%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
9g
(53%)
Cholesterol
110mg
(37%)
Sodium
152mg
(6%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 18x8-inch pan
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 405kcal | 20% |
| Carbohydrates | 41g | 14% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 9g | 53% |
| Cholesterol | 110mg | 37% |
| Sodium | 152mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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