Pumpkin Brownies
Delightful Pumpkin Brownies that blend fall flavors with rich chocolate, offering a unique treat that's moist and delicious.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Can be canned or homemade
- 1/2 cup vegetable oil Can substitute with any neutral oil
- 1 cup sugar
- 1/2 cup brown sugar Adds moisture due to its molasses content
- 2 large eggs Room temperature preferred
- 1 teaspoon vanilla extract For added flavor
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour for a gluten-free option
- 1/2 cup cocoa powder Unsweetened cocoa powder preferred
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon Enhances fall flavor
- 1/2 teaspoon nutmeg For a warm flavor
Optional Ingredients
- 1/2 cup chocolate chips Can use dairy-free chocolate chips for dairy-free version
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, brown sugar, eggs, and vanilla extract until smooth.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the chocolate chips if using.
Baking
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Serving
- Allow to cool before slicing into squares and serving.
Notes
Serve with whipped cream, vanilla ice cream, or caramel sauce for a delightful treat. This recipe goes well with coffee or spiced tea.