Description
Delight in these fudgy Chocolate Pumpkin Brownies that blend rich chocolate with subtle pumpkin sweetness, perfect for fall.
Ingredients
Scale
- 1 cup Pumpkin Puree (or applesauce for a lower-calorie option)
- 1 cup All-Purpose Flour (or gluten-free flour blend)
- 1 cup White Sugar (can replace with brown sugar)
- 1 teaspoon Baking Soda (or reduce baking powder as alternative)
- 1/2 teaspoon Salt
- 1/2 cup Olive Oil (or vegetable/melted coconut oil)
- 1 cup Semi-Sweet Chocolate Chips (or dark/dairy-free options)
- 4 oz Dark Chocolate (can substitute with unsweetened chocolate and add sugar)
- 1/4 cup Water (or brewed coffee for flavor twist)
- 1/4 cup Chocolate Sauce (for drizzle over brownies)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8 baking pan with parchment paper.
- Mix pumpkin puree, all-purpose flour, white sugar, baking soda, salt, and olive oil in a large mixing bowl until fully combined.
- Melt the dark chocolate in a small saucepan with water over low heat, stirring continuously until smooth.
- Combine the melted dark chocolate with the batter, stirring well for an even mix.
- Fold in semi-sweet chocolate chips.
- Pour the mixture into the prepared baking pan and smooth the top.
- Bake for 25-30 minutes, checking for doneness with a toothpick.
- Cool before slicing into squares and drizzle with chocolate sauce if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 205
- Sugar: 16 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg