Chocolate Pumpkin Brownies are a rich, moist brownie with both chocolate and pumpkin flavors. They bake to about two inches tall, which makes them even better. You can cut yourself a "small" square but still have a satisfying dessert.
I had some leftover pumpkin puree and wanted to try something different. So, I did some searching and found this recipe on the AllRecipes site. It sounded really good, so I thought I would try it. How can you go wrong with chocolate and pumpkin?
The brownies are made by making a batter then dividing it evenly between two bowls. One batter is then made into the chocolate part of our brownie and the other batter is made into the pumpkin part of our brownie. The pumpkin batter has spices reminiscent of a pumpkin pie. The two batters are layered in a baking dish then swirled with a knife or spatula to produce the marbled look.
Another recipe that I like that uses pumpkin puree is Pumpkin Chocolate Chip Cookies. They are a soft cookie with a pumpkin flavor enhanced with chocolate chips. More pumpkin and chocolate! 🙂
I hope you enjoy the Chocolate Pumpkin Brownies!
Chocolate Pumpkin Brownies
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, melted I sometimes use vegan butter.
- 1 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 jumbo eggs
- 1/4 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pumpkin puree
- 1/2 cup pecans or walnuts, chopped
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoons ground nutmeg
- Preheat the oven to 350F.
- Lightly spray an 8x8 baking dish with cooking spray. Set aside.
- In a large bowl, combine the flour, baking powder and salt. Set aside.
- In another large bowl, melt the butter then add the sugar and vanilla extract. Stir to combine.
- Add the eggs, one at a time, to the butter mixture. Combine well between each addition.
- Gradually add the flour mixture to the butter mixture, blending well each time.
- Divide the batter between two bowls.
- In one bowl, add the cocoa and chocolate chips and stir well.
- In the other bowl, add the pumpkin puree, nuts, cinnamon, cloves and nutmeg. Stir well.
- Spread 1/2 of the chocolate batter in the baking dish.
- Top with 1/2 of the pumpkin batter.
- Add the remaining 1/2 of the chocolate batter to the baking dish.
- Then, add the remaining 1/2 of the pumpkin batter.
- Use a knife or a spatula to gently swirl the batters so the brownies have a marble-look.
- Bake in a preheated oven for 35-40 minutes or until a pick inserted into the center comes out clean.
- Let cool in the pan then cut into squares and serve.