why make this recipe
Pumpkin brownies are a delicious twist on the classic brownie. They bring together rich chocolate and warm pumpkin flavors, making them perfect for fall or any time you crave a sweet treat. The addition of pumpkin not only adds moisture but also a nutritious element to your dessert. These brownies are great for sharing or enjoying on your own with a cup of coffee or tea.
how to make Pumpkin Brownies
Ingredients :
- 1/2 cup unsalted butter (cut into about 8 pieces)
- 4 ounces dark chocolate (finely chopped)
- 1 cup granulated sugar
- 2 large eggs (whisked)
- 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree (NOT the entire can)
- 1 cup evaporated milk (NOT the entire can)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger powder
- 1/8 teaspoon ground cloves
- 1 tablespoon cornstarch (AKA cornflour)
Directions :
- Preheat the oven to 325F (170C or 160C fan forced) degrees. Line an 8×8 inch (20×20 cm) pan with aluminum foil, leaving an overhang around the edges. Lightly grease the foil.
- In a microwave-safe bowl, combine the unsalted butter and chopped dark chocolate. Heat in the microwave in short bursts, stirring in between, until melted and smooth.
- Add granulated sugar to the chocolate mixture and mix well. Then, stir in the whisked eggs.
- In another bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add this to the chocolate mixture and blend until just combined.
- Spread half of the brownie batter into the prepared pan, smoothing it out evenly.
- In a separate bowl, mix the pumpkin puree with the evaporated milk, large egg, vanilla extract, brown sugar, cinnamon, nutmeg, ginger powder, ground cloves, and cornstarch until smooth.
- Pour the pumpkin mixture over the brownie layer in the pan, spreading it evenly.
- Top with the remaining brownie batter, spreading it over the pumpkin mixture.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Once done, let the brownies cool in the pan before lifting them out using the foil overhang.
how to serve Pumpkin Brownies
Cut the brownies into squares and serve them warm or at room temperature. These brownies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They can also be dusted with powdered sugar for a nice finish.
how to store Pumpkin Brownies
To store your pumpkin brownies, place them in an airtight container and keep them in the refrigerator. They can stay fresh for up to a week. You can also freeze them for longer storage. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag. They will last for about 2-3 months in the freezer.
tips to make Pumpkin Brownies
- Make sure to use room temperature ingredients for better mixing.
- Don’t overmix the brownie batter, as this can make the brownies tough.
- You can add chocolate chips or nuts for extra texture and flavor if you like.
- Adjust the spices to your preference; feel free to add more cinnamon or a pinch of allspice for extra warmth.
variation
For a cream cheese swirl, you can mix together some softened cream cheese, sugar, and a little vanilla extract. Drop spoonfuls onto the pumpkin layer and use a knife to swirl it in before baking.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can. Just make sure to puree it until smooth.
What can I do if my brownies are too dry?
Make sure not to overbake them. If they turn out dry, serve them with ice cream to add moisture.
Can I make these brownies gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Adjust baking times as necessary.
Pumpkin Brownies
Ingredients
Method
- Preheat the oven to 325°F (170°C or 160°C fan forced) degrees. Line an 8x8 inch (20x20 cm) pan with aluminum foil, leaving an overhang around the edges. Lightly grease the foil.
- In a microwave-safe bowl, combine the unsalted butter and chopped dark chocolate. Heat in the microwave in short bursts, stirring in between, until melted and smooth.
- Add granulated sugar to the chocolate mixture and mix well. Stir in the whisked eggs.
- In another bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add this to the chocolate mixture and blend until just combined.
- Spread half of the brownie batter into the prepared pan, smoothing it out evenly.
- In a separate bowl, mix pumpkin puree, evaporated milk, large egg, vanilla extract, brown sugar, cinnamon, nutmeg, ginger powder, ground cloves, and cornstarch until smooth.
- Pour the pumpkin mixture over the brownie layer in the pan, spreading it evenly.
- Top with the remaining brownie batter, spreading it over the pumpkin mixture.
- Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Once done, let the brownies cool in the pan before lifting them out using the foil overhang.