Pumpkin Brownies
A Cozy Chat About Pumpkin Brownies
I’ll just say it: Pumpkin brownies are my autumn happy place. The first time I cooked these, it was mostly to use up a can of pumpkin that had been lurking in my cupboard since last Thanksgiving… and, well, I’d accidentally bought two (classic). There’s something alchemic about warm pumpkin and gooey chocolate. Some days I make them purely for the smell. Besides, they look fancier than the effort involved, so my friends are always convinced I spent hours—ha! Anyway, let’s dive in, before someone (me) eats all the batter.
Why You’ll Love These Brownies (Yes, Even You)
I make these when there’s a chill in the air or when my kids roll their eyes at the idea of “plain brownies again.” My partner basically did a little dance (kind of embarrassing, to be honest) when I threw pumpkin in the mix the first time. The swirled top looks all impressive but, between you and me, it covers up any “Oops, I tried to use a spoon instead of a knife” kind of moments. If you’ve ever gotten bored with regular brownies or ended up with bland pumpkin recipes, this’ll hit the right note.
Gather These Ingredients (Substitutions Absolutely Welcome)
- 200g dark chocolate—though, milk chocolate works if you’re out (or, y’know, just a rebel)
- 110g (about a stick) unsalted butter, or use your favorite plant-based stuff—I’ve done this in a pinch
- 1 cup granulated sugar (I sometimes mix in half brown sugar if it’s lurking at the back of the cupboard)
- 2 eggs—large, but honestly, mine are sometimes medium and nobody’s noticed
- 1/2 cup pumpkin purée—not pumpkin pie filling! (Though my cousin Anna once did that by accident and… actually, it wasn’t terrible)
- 1 tsp vanilla extract—my grandma said only the real deal, but I sneak in the cheap stuff sometimes
- 3/4 cup all-purpose flour (or a scant cup if you want it denser, this is a “feel” thing for me)
- 1/4 tsp salt; if you forget it, not the end of the world—just top with flaky sea salt after baking
- 1 tsp ground cinnamon (sometimes I’m heavy-handed, it’s fine)
- 1/2 tsp nutmeg (skip if you don’t like, or sub ginger for a zing)
- Optional: a handful of dark choc chips, walnuts, or pecans
Let’s Make Pumpkin Brownies (Batter Spoons at the Ready)
- Heat your oven to around 180°C (350°F). If your oven has, let’s say, “quirks” like mine, err closer to 170°C so nothing gets burnt. Line an 8×8 inch pan; don’t bother for the corners if you’re feeling lazy, it scrapes out just fine.
- Melt the chocolate and butter together—microwave, 30 seconds at a time, or on the stove if you’re fancy. Stir so it’s glossy (this is where I usually sneak a taste, and burn my tongue). Let it cool a bit.
- Beat eggs and sugar together, not too frantically. I use one of those springy hand whisks, but honestly, a fork if I can’t find it. Add vanilla as you remember it.
- Fold in your cooled chocolate-butter mix. Don’t worry if it looks a bit weird at this stage—it always does. Actually, I find it works better if you fold gently, not stir like you’re mad at it.
- Dump in your flour and salt. Light hand here; overmixing makes these boring. Again, don’t panic if you spot a flour streak, it sorts itself out in the oven most of time.
- Now, scoop out roughly a third of your batter, and mix into that the pumpkin puree, cinnamon, nutmeg, and any ginger you like. It’ll look lighter—it’s meant to.
- Pour the chocolate brownie batter into the lined tin. Dollop the pumpkin mixture on top, then swirl a bit with a knife. No need for perfection; my swirls usually look like a toddler did them and they still taste great.
- Bake for about 30–35 minutes—check at 28 if your oven runs hot. It’s done when there’s just a little jiggle in the centre, or a skewer poked in comes out with a bit of moist crumb. Don’t overbake! (I once did, and they were, uh, less than delightful.)
Notes From My Experiences (Mishaps Included)
- Sometimes the pumpkin layer sinks; it’s not a crisis, just go with the flow.
- If you want extra gooey brownies, underbake slightly (I tend to think this improves them the next day—if you can wait that long, hats off to you).
- Used to whisk the eggs and sugar forever, but honestly, it doesn’t make much difference in this.
If You Want to Experiment (I Often Do…)
- Tried subbing maple syrup for some sugar—too gooey, but okay if you promise to eat with a spoon.
- Chucked in a big handful of pecans once—brilliant, unless you hate nuts, then maybe, no.
- Oat flour instead of all-purpose? Did this once by mistake. Texture was odd, but not tragic.
Equipment You’ll Need (Don’t Stress If You’re Short)
- 8×8 inch square tin—but I’ve used whatever casserole dish I could find; just watch the baking time (deeper = longer)
- Mixing bowls—you just need two; I sometimes do this all in one if I’m feeling reckless
- Whisk or a fork; both work, just don’t try with chopsticks… learned that the hard way
- Microwave or stovetop to melt chocolate; or, I found these instructions from Serious Eats helpful if you’re nervous about melting chocolate
How to Store These (If You’re More Disciplined Than Me)
Supposedly, they last up to 4 days in an airtight container at room temp, but honestly, in my house it never lasts more than a day! You can pop them in the fridge, but I reckon they get a tad too firm—just warm briefly again. Freezer works too, but let’s be realistic…
Serving: My Favourite Bits
We’ve got a family thing where we eat pumpkin brownies slightly warm, with a scoop of vanilla ice cream and, occasionally, a weird dollop of whipped cream my dad insists on. Without ice cream, I like a sprinkle of sea salt and a cup of tea (Yorkshire Gold, because why not?).
If you want something a bit fancier, try making them for a fall-themed party. People will think you’re a genius.
I once saw these topped with candied ginger—wouldn’t mind trying that next, actually.
The Nitty-Gritty: Pro Tips from My Goofs
- I once tried to microwave the chocolate with the butter for too long and ended up with a grainy mess. Short bursts, always.
- If you rush the mixing, you’ll get streaks. But on second thought… I kind of like the patchy look sometimes.
- Leaving them in the oven “just for a few more minutes” was my downfall last Christmas. Set a timer, maybe two.
- I used to stress about perfect swirl patterns—now I just go for it. Tastes the same, looks homemade.
FAQ: Real Questions (and My Not-So-Perfect Answers)
- Can I make these vegan?
- Yep, swap out butter for your fave vegan substitute, and use flax eggs (I usually use 2 tbsp ground flax + 5 tbsp water). The texture changes slightly, but it’s not half bad! Oh, and check your chocolate is dairy-free.
- Can I use fresh pumpkin instead of canned?
- You can, and I have! Roast and purée until really smooth; otherwise, you’ll get weird stringy bits. Sometimes I just use whatever’s left after making these pumpkin cupcakes.
- Brownies turn out cakey, not fudgy. What am I doing wrong?
- Probably overbaked, or too much flour; or, as my mate Tom says, “You’re too clean with your measuring.” A little mess never hurt.
- Is it okay to double the recipe?
- Yes, please do! Just use a bigger pan or keep an eye on the centre so it cooks through. Might take an extra 10-ish minutes, but don’t quote me.
- Mine stick to the pan… help?
- Either grease & line the pan (parchment is my lifesaver), or just embrace the messy squares—it all eats the same in the end.
If you give these a go, pop a message or show a photo. I genuinely love seeing what other folks come up with (messy swirls and all). And if you want more on brownies—I usually lurk at King Arthur Baking for inspo. Not sponsored, just addicted!
Ingredients
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
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1Preheat oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper.
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2In a large bowl, whisk together melted chocolate, melted butter, and sugar until well combined.
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3Add eggs and vanilla extract to the bowl, mixing until smooth.
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4In a separate bowl, mix flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture.
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5Divide the batter in half. To one half, stir in pumpkin puree, cinnamon, and nutmeg.
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6Spoon chocolate batter and pumpkin batter alternately into the prepared pan. Swirl gently with a knife. Bake for 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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