Pumpkin Pecan Brownies Recipe

Name: Pumpkin Pecan Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Ghirardelli 60% Cacoa Bittersweet Chocolate Baking Chips; 3/4 cup unsalted butter; 3/4 cup plain flour; 1/4 cup Ghirardelli(R) Unsweetened Cocoa Powder; 1/2 teaspoon baking powder; 3 large eggs; 1/2 cup white sugar; 1/2 cup brown sugar; 1 cup pecan halves; 3/4 cup pumpkin puree; 1 eggs; 1/4 cup brown sugar; 1/4 cup heavy cream; 1 pinch salt

Servings: persons

1 cup Ghirardelli 60% Cacoa Bittersweet Chocolate Baking Chips
3/4 cup unsalted butter
3/4 cup plain flour
1/4 cup Ghirardelli(R) Unsweetened Cocoa Powder
1/2 teaspoon baking powder
3 large eggs
1/2 cup white sugar
1/2 cup brown sugar
1 cup pecan halves
3/4 cup pumpkin puree
1 eggs
1/4 cup brown sugar
1/4 cup heavy cream
1 pinch salt

1
Preheat oven to 350u00b0F.
2
In a medium sized pan, heat the butter and sugar until just hot.
3
Remove from heat then add 1/2 cup of the chocolate chips and stir until it has all melted.
4
Leave to cool for 5 minutes, then beat your eggs into the mixture in the pan one at a time
5
Add the flour and cocoa and beat well together.
6
Stir in the rest of the chocolate chips and 1/2 of the pecans. Pour the brownie mix into your lined baking tray.
7
For the pumpkin mixture, beat the last five ingredients together well in a bowl using a hand whisk or wooden spoon, then pour over the top of the brownies. Roughly swirl / fold the pumpkin into the brownie mix.
8
Roughly chop the remaining pecans and sprinkle on top.
9
Bake in the oven for 40 minutes. It will be ready when a crust has formed on the top.
10
Leave to cool, then transfer to a wire rack, cut into cubes and enjoy.

1590

kcal

Calories

113

Fat

132

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 14 ingredients. The key ingredients include: 1 cup Ghirardelli 60% Cacoa Bittersweet Chocolate Baking Chips, 3/4 cup unsalted butter, 3/4 cup plain flour, 1/4 cup Ghirardelli(R) Unsweetened Cocoa Powder, and more.

Yes, Pumpkin Pecan 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 Pecan Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions