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4.7 from 18 votes

Chocolate Chip Pumpkin Brownies

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!!

Prep Time
10 mins
Cook Time
10 mins
Cooling Time
2 hrs
Total Time
2 hrs 47 mins
Servings: 1 8x8-inch pan
Calories: 405 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the Brownies:
  • ½ cup unsalted butter 1 stick
  • 6 ounces dark or bittersweet chocolate chopped (I used Trader Joe’s 72% Pound Plus Bar)
  • 2 large eggs
  • 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 large egg yolk discard white
  • ¼ cup light brown sugar packed
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ½ to ⅔ cup semi-sweet chocolate chips

Instructions

Make the Brownie Batter:
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the flour, salt, and stir until smooth and combined without overmixing.
  5. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
Make the Pumpkin Layer:
  1. To a medium bowl, add all ingredients except the chocolate chips.
  2. Turn pumpkin mixture out over the brownie layer, smoothing the top lightly with a spatula as needed.
  3. 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.
  4. 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

Serving 1 Calories 405kcal (20%) Carbohydrates 41g (14%) Protein 7g (14%) Fat 24g (37%) Saturated Fat 14g (70%) Polyunsaturated Fat 9g Cholesterol 110mg (37%) Sodium 152mg (6%) Fiber 4g (16%) Sugar 26g (52%)

Nutrition Facts

Serving: 18x8-inch pan

Amount Per Serving

Calories 405

% 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.