Description
Rich Pumpkin Brownies: Your new favorite! Fudgy, spiced, and easy to make, these chocolate pumpkin treats are pure autumn comfort.
Ingredients
Scale
- Brownie Base:
- 1/2 cup (113g) unsalted butter
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- Chocolate & Pumpkin Swirl:
- 3/4 cup (75g) unsweetened cocoa powder
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (120g) canned pumpkin puree (not pie filling)
- 1 teaspoon pumpkin pie spice
- 1/2 cup (85g) semi-sweet chocolate chips
- Finishing Touch:
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- Melt the Butter & Sugar:: First things first, get that butter melting. I usually do it in a saucepan over low heat, gently, with the granulated and brown sugars. You want it just melted and combined, not boiling. This step is crucial for that fudgy texture; honestly, if you rush it, your rich pumpkin brownies might turn out a bit too cakey. I once cranked the heat, and the butter browned too fast, leading to a slightly burnt taste – oops! Keep it low and slow.
- Whisk in the Wet Ingredients:: Take the melted butter-sugar mix off the heat. Let it cool for a minute, then whisk in the eggs, one at a time, until everything is smooth and glossy. After that, stir in that glorious vanilla extract. I always make sure the mixture isn’t too hot before adding the eggs, or you’ll end up with scrambled eggs in your brownie batter—been there, done that, not pretty! We’re making rich pumpkin brownies, not breakfast.
- Combine Dry Ingredients:: In a separate bowl, whisk together the cocoa powder and flour. This ensures there are no lumps, which is a pet peeve of mine! I once just dumped it all in, and spent ages trying to whisk out stubborn pockets of dry flour. A quick whisk now saves you a lot of headache later, trust me on this. It makes for smoother rich pumpkin brownies.
- Fold in Dry to Wet:: Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix! Overmixing develops the gluten, making your brownies tough, and we’re going for fudgy, right? You’ll see streaks of flour, and that’s totally okay. I usually stop just when I can’t see any more dry bits, even if it looks a little messy. This is key for truly rich pumpkin brownies.
- Create the Pumpkin Swirl:: Now, for the pumpkin magic! In another small bowl, whisk together the pumpkin puree and pumpkin pie spice. This simple step infuses that lovely autumn flavor. I typically scoop about half a cup of the brownie batter into the pumpkin mixture and stir it well; this makes the pumpkin swirl a bit thicker and easier to dollop. It’s where the rich pumpkin brownies get their signature look.
- Swirl and Bake:: Pour about two-thirds of the chocolate batter into your prepared 9×13 pan. Dollop spoonfuls of the pumpkin mixture and the remaining chocolate batter over it. Use a knife or skewer to gently swirl them together—don’t overdo it, or you’ll lose the distinct layers! Sprinkle with chocolate chips and flaky sea salt. Bake until a toothpick comes out with moist crumbs, not wet batter. I always check at the 25-minute mark, just in case for these rich pumpkin brownies!