Description
Warm, spiced chocolate scents fill your kitchen as moist pumpkin-infused brownie squares emerge with a tender, chewy crumb and a hint of cinnamon, ginger, and nutmeg in every bite.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a heatproof bowl set over simmering water, melt the butter and chopped chocolate, stirring until smooth, then remove from heat.
- Whisk in the granulated sugar and brown sugar until fully combined and slightly glossy.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract and pumpkin puree until uniform.
- In a separate bowl, sift together the flour, cocoa powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain, taking care not to overmix.
- Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang and cutting into squares.
Notes
- For cleaner slices, chill the brownies in the refrigerator for 30 minutes before cutting.
- Top each brownie with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Store any leftover brownies in an airtight container at room temperature for up to three days.
- Pumpkin brownies develop a richer flavor if allowed to rest overnight.