There’s something magical about the fall season, where the crisp air is filled with the scent of cinnamon and spices, and the world seems cozier. What better way to celebrate this beautiful time of year than with our Chocolate Pumpkin Brownies? These rich, fudgy brownies boast a delightful swirl of pumpkin spice, making them an irresistible treat for any family gathering or cozy evening at home. This recipe not only embraces the heartwarming flavors of fall but also brings families together in the kitchen to create something truly special.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 16 brownies
- Skill Level: Easy
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 cup vegetable oil
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, combine the melted butter, granulated sugar, and vanilla extract. Beat in the eggs one at a time until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a separate bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, and vegetable oil until smooth.
- Pour the brownie batter into the prepared pan, reserving about 1/2 cup. Spread it evenly.
- Drop spoonfuls of the pumpkin mixture onto the brownie batter in the pan. Use a knife to swirl the pumpkin mixture into the brownie batter.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the brownies to cool in the pan on a wire rack. Once cool, dust with powdered sugar before slicing and serving.
Helpful Tips
- For a more intense chocolate flavor, add 1/2 cup of chocolate chips to the brownie batter.
- If you need a gluten-free option, simply substitute the all-purpose flour with a gluten-free flour blend.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to a month.
- Serve these brownies warm with a scoop of vanilla ice cream for an extra-special treat.
We hope these Chocolate Pumpkin Brownies bring as much joy to your family as they do to ours. They are perfect for sharing at fall gatherings or enjoying on a quiet evening with a mug of hot cocoa. Don’t forget to share your creations using the hashtag #ZynahzRecipes or tag us on Instagram. We love seeing how you bring our recipes to life!
We’d be delighted to hear your feedback on our website at https://www.zynahz.com/. If you haven’t already, be sure to subscribe to our newsletter for the latest updates and follow us on social media. Happy baking!
