Pumpkin Brownies
Enjoy the rich and fudgy taste of pumpkin brownies, combining the flavors of chocolate and pumpkin for a delightful dessert. Perfect for fall gatherings or any chocolate lover!
Equipment
- 1 9x9 inch baking pan
- 2 mixing bowls
- 1 whisk
- 1 spatula
- 1 measuring cups and spoons
- 1 toothpick for testing doneness
Ingredients
- 1 cup pumpkin puree canned or fresh
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ cup chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and grease the 9x9 inch baking pan.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
- In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
- If using, gently fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly using a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool in the pan for 10-15 minutes before cutting them into 12 squares.
Notes
For a more intense chocolate flavor, consider adding an extra ¼ cup of cocoa powder.
These brownies can be stored in an airtight container for up to three days at room temperature.
If you're a fan of nuts, feel free to add ½ cup of chopped walnuts or pecans to the batter.