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Fudgy Pumpkin Chocolate 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.
5
40 min
TOTAL TIME
792
CALORIES
$1.56
PER SERVING
Fudgy Pumpkin Chocolate Brownies
Ingredients
9 INGREDIENTS
6 SERVINGS
Pumpkin Puree
2 1/2 cups pumpkin puree
Semisweet Chocolate
1 cup semisweet chocolate
chopped
Salt
1/2 tsp salt
Brown Sugar
1 1/4 cups brown sugar
Unsweetened Cocoa Powder
1/2 cup unsweetened cocoa powder
Baking Soda
1 1/2 tsp baking soda
Canola Oil
1/2 cup canola oil
Vanilla Extract
2 tsp vanilla extract
All Purpose Flour
2 cups all purpose flour
Directions
9 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Preheat oven to 350°F and line a 9x13-inch baking pan with parchment paper.
2
In a large bowl, whisk together the all-purpose flour, brown sugar, unsweetened cocoa powder, baking soda, and salt until evenly mixed.
3
Add canola oil and vanilla extract to the dry mixture. Stir until the batter is just moistened and resembles sand.
4
Fold in pumpkin puree using a large spatula until the batter becomes smooth.
5
Stir in 1/2 cup of chopped semisweet chocolate.
6
Pour the batter into the prepared baking pan, spreading it evenly and smoothing the surface with a spatula.
7
Sprinkle the remaining 1/2 cup of chopped semisweet chocolate across the top of the batter.
8
Bake for 30 minutes, or until a toothpick inserted comes out with a few crumbs clinging to it.
9
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.
Health Info
Macros
110g
CARBS
35g
FAT
9g
PROTEIN
Allowed on these diets
VEGETARIAN
VEGAN
Contains these allergens
WHEAT
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Frequently Asked Questions
Why are my brownies dry and hard?
Why are my brownies too gooey?
Why don't I get a shiny, crackly top on my brownies?
How can I customize my brownies?
Why do my mix-ins sink to the bottom of the brownies?
Why do my brownies stick to the pan?
Can I use a brownie mix instead of making from scratch?
Can I make brownies without eggs?
How can I make my brownies more chocolatey?
Why do some recipes call for salt in brownies?