Pumpkin-Chocolate Brownies Recipe

Name: Pumpkin-Chocolate Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups semisweet chocolate morsels; 1 cup unsalted butter, cut into pieces; 3 (1-oz.) unsweetened chocolate baking squares, chopped; 3 large eggs; 1 cup plus 2 Tbsp. granulated sugar; 2 tablespoons cold brewed coffee; 1 tablespoon vanilla extract; Parchment paper; 2/3 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt, divided; 1 (15-oz.) can pumpkin; 3 large eggs; 1/2 cup heavy cream; 1/3 cup firmly packed light brown sugar; 1 1/2 teaspoons pumpkin pie spice

Servings: persons

1 1/4 cups semisweet chocolate morsels
1 cup unsalted butter, cut into pieces
3 (1-oz.) unsweetened chocolate baking squares, chopped
3 large eggs
1 cup plus 2 Tbsp. granulated sugar
2 tablespoons cold brewed coffee
1 tablespoon vanilla extract
Parchment paper
2/3 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt, divided
1 (15-oz.) can pumpkin
3 large eggs
1/2 cup heavy cream
1/3 cup firmly packed light brown sugar
1 1/2 teaspoons pumpkin pie spice

1
Preheat oven to 350u00b0. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer. Place first 3 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.
2
Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture; cool 10 minutes.
3
Grease a 13- x 9-inch baking pan with butter. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease (with butter) and flour parchment paper.
4
Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
5
Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
6
Bake at 350u00b0 for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using parchment paper sides as handles. Gently remove parchment paper, and cut brownies into 24 squares.
7
To make ahead, refrigerate cooled uncut brownies, uncovered, overnight; cut into squares while cold.

1892

kcal

Calories

118

Fat

178

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups semisweet chocolate morsels, 1 cup unsalted butter, cut into pieces, 3 (1-oz.) unsweetened chocolate baking squares, chopped, 3 large eggs, and more.

Yes, Pumpkin-Chocolate Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Chocolate Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions