Imagine a dessert that combines the rich, decadent world of chocolate brownies with the warm, comforting essence of pumpkin – a match made in culinary heaven! These Chocolate Pumpkin Cake Brownies are about to become your new obsession, transforming your ordinary baking routine into an extraordinary taste experience that will have everyone begging for your secret recipe. Get ready to unlock a dessert that's both seasonal and irresistible, perfect for cozy autumn nights or any time you need a spectacular sweet treat!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/2 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal of the brownies later.
- In a large mixing bowl, combine the pumpkin puree, granulated sugar, and vegetable oil. Whisk together until the mixture is smooth and well combined.
- Add the eggs one at a time, whisking well after each addition. Then stir in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. This will help to eliminate any lumps and ensure even distribution of the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Once baked, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Then, lift the brownies out using the parchment paper overhang and transfer them to a wire rack to cool completely.
- Once cooled, cut into 16 squares and serve. Enjoy your delicious Chocolate Pumpkin Cake Brownies!
Tips
- Use fresh, high-quality pumpkin puree for the best flavor and texture. Avoid watery pumpkin that can affect the brownie consistency.
- When mixing dry and wet ingredients, be gentle and avoid overmixing. This ensures your brownies remain moist and tender.
- For extra richness, consider adding a sprinkle of chocolate chips or a swirl of cream cheese on top before baking.
- Use parchment paper with overhanging edges for easy removal and clean cutting of your brownies.
- Check your brownies a few minutes before the recommended baking time – ovens can vary, and you want them slightly fudgy in the center.
- Let the brownies cool completely before cutting to ensure clean, neat squares that hold their shape.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Nutrition Facts
Calories: 190kcal
Carbohydrates: 18g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 40mg
