Name: Fudgy Pumpkin Chocolate Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 1/2 cups pumpkin puree; 1 cup chopped semisweet chocolate; 1 1/4 cups brown sugar; 1/2 cup unsweetened cocoa powder; 1 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup canola oil; 2 tsp vanilla extract; 2 cups all-purpose flour

brownie

Why don't I get a shiny, crackly top on my brownies?

Why do my mix-ins sink to the bottom of the brownies?

Can I use a brownie mix instead of making from scratch?

How can I make my brownies more chocolatey?

Why do some recipes call for salt in brownies?

Indulge in the perfect combination of rich chocolate and smooth pumpkin with these mouthwatering, fudgy pumpkin chocolate brownies. The pumpkin puree not only adds a touch of autumn goodness but also makes these brownies a tad healthier.

Wheat

Gluten Free

Lactose Free

Vegetarian

Vegan

Canned Vegetables

gram

pumpkin puree

Baking Chocolate & Chips

semi sweet chocolate

Sugars & Sweeteners

brown sugar

Baking Additives

unsweetened cocoa powder

Rising Agents

baking soda

Seasonings

salt

Oils

milliliter

canola oil

Extracts

vanilla extract

Flour & Meal

all purpose flour

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Trans fatty acids

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

Potassium

Sodium

Lutein+zeaxanthin

Vitamins

Added Sugar

Vitamin B6

Dietary Folate Equivalents

Selenium

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Choline

Folic Acid (B9)

Zinc

Copper

Manganese

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Fudgy Pumpkin Chocolate Brownies

Produce

Baking Goods

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Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper.

In a large bowl, whisk together the all-purpose flour, brown sugar, unsweetened cocoa powder, baking soda, and salt until evenly mixed.

Add canola oil and vanilla extract to the dry mixture. Stir until the batter is just moistened and resembles sand.

Fold in pumpkin puree using a large spatula until the batter becomes smooth.

Stir in 1/2 cup of chopped semisweet chocolate.

Pour the batter into the prepared baking pan, spreading it evenly and smoothing the surface with a spatula.

Sprinkle the remaining 1/2 cup of chopped semisweet chocolate across the top of the batter.

Bake for 30 minutes, or until a toothpick inserted comes out with a few crumbs clinging to it.

Let the brownies cool for at least one hour, allowing them to set before cutting and serving. Cutting them too early may cause the brownies to fall apart.

Fudgy Pumpkin Chocolate Brownies

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