These Pumpkin Brownies are fudgy with a shiny, crinkly top and have pumpkin puree in the batter. This pumpkin brownie recipe is a favorite fall dessert for chocolate lovers!
Preheat oven to 350 degrees F, grease an 8x8” baking dish, set aside.
Mix flour, cocoa powder, pumpkin pie spice and sea salt together in a small bowl; set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
In the bowl of a standing mixer, or in a large bowl with a hand mixer, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
Beat in pumpkin and vanilla.
Add melted chocolate/butter mixture and stir on low speed until batter is smooth and homogenous (uniform throughout).
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Stir in chocolate chips.
Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.
Place brownie pan on a wire cooling rack to cool completely.
Cut into squares and serve.
Video
Notes
Baking time will determine the fudge-factor. I bake for 25 minutes. If you like them a little less fudgy bake longer.Ingredient Substitutions
All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend.
FineSea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount by half.
Chocolate. The form of chocolate you use doesn't matter too much. Chips, chopped bars, discs, etc. all work equally well because it's being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
Salted butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe! Coconut oil or ghee can also be used in this recipe, but butter is my favorite.
Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
Homemade Pumpkin Pie SpiceUse this recipe to make your own homemade pumpkin pie spice! Or, to make only 1 tablespoon of pumpkin pie spice combine:
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
StoreStore these pumpkin brownies in an airtight container in the refrigerator for 5-7 days.FreezeTo freeze, let the pumpkin brownies cool completely. Then, wrap the individual brownies in plastic wrap and put them in an airtight container in the freezer for up to 2 months.