Fudgy Pumpkin Brownies
These fudgy pumpkin brownies bring together the richness of chocolate with the earthy sweetness of pumpkin for an irresistible autumn treat. Perfect for those cool fall evenings when you're craving something decadent yet seasonal.
Equipment
- 9x13-inch baking pan
- Parchment Paper
- Medium Saucepan
- Mixing Bowls
- Wire Rack
Ingredients
Brownie Base
- 1 cup unsalted butter 2 sticks
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
Pumpkin Layer
- 1 cup pumpkin puree not pumpkin pie filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a medium saucepan, melt the butter over medium-low heat. Once melted, remove from heat and whisk in the sugar until well combined. Allow the mixture to cool slightly (about 5 minutes).
- Add eggs one at a time to the butter-sugar mixture, whisking well after each addition. Stir in vanilla extract until the mixture looks glossy and smooth.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Sift the cocoa powder to eliminate any lumps for a smoother texture.
- Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix. Fold in most of the chocolate chips, reserving a small handful for topping.
- In a medium bowl, beat the softened cream cheese until smooth and creamy. Add sugar and mix until fully incorporated. Beat in the egg, vanilla extract, pumpkin puree, pumpkin pie spice, and salt until the mixture is smooth and uniform in color.
- Pour about ⅔ of the brownie batter into the prepared pan, spreading it evenly. Spoon the pumpkin mixture over the brownie layer. Top with the remaining brownie batter in dollops.
- Use a knife or skewer to create swirls by gently dragging through the layers. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). The internal temperature should reach 175°F for perfect fudgy texture.
- Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before cutting. For the cleanest cuts, refrigerate for 1 hour after cooling at room temperature.
Notes
1. For a dairy-free version, substitute coconut oil for butter and dairy-free cream cheese
2. For gluten-free brownies, use a 1:1 gluten-free flour blend
3. Reduce sugar by using coconut sugar or a sugar substitute blend
4. Dark chocolate chips can replace semi-sweet for a richer flavor profile
5. Be careful not to overbake, as brownies continue to cook slightly as they cool
2. For gluten-free brownies, use a 1:1 gluten-free flour blend
3. Reduce sugar by using coconut sugar or a sugar substitute blend
4. Dark chocolate chips can replace semi-sweet for a richer flavor profile
5. Be careful not to overbake, as brownies continue to cook slightly as they cool
Nutrition
Calories: 325kcalCarbohydrates: 35gProtein: 4gFat: 19gSaturated Fat: 11gCholesterol: 85mgSodium: 120mgFiber: 2gSugar: 25gVitamin A: 25IUCalcium: 4mgIron: 8mg
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