I’m always on the hunt for the next pumpkin recipe this time of year. Baking with it fills the house with yummy pumpkin-y spiced goodness that just feels like home. I enjoy turning regular treats into pumpkin treats when it makes sense….no pumpkin tacos please! 😉
…but pumpkin brownies? This is a winner. At first it was a little confusing…is it chocolate? Is it pumpkin? Both! I’ve always tried to keep these flavors separate in the past, but adding the pumpkin and semi-sweet chocolate chips to what would be an ordinary brownie recipe really made these brownies moist. Grey and I enjoyed these last Sunday when we stayed home all day long on a windy day, with Greyson.
Hope you enjoy them as much as we did!
1/2 cup pumpkin puree
1 tbsp olive oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
¾ cup semisweet chocolate chips
Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth. Next add the flour, baking powder, spices, salt and brown sugar. Mix until thoroughly incorporated. Stir in the chocolate chips.
Pour into prepared pan and spread evenly. Bake for 20-25 minutes. Cool completely before cutting.