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To make these pumpkin brownies, you'll need: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, melted and slightly cooled - 3 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon fine sea salt - 3/4 cup pumpkin puree (canned or homemade) - 1 teaspoon pumpkin pie spice - 1/2 cup semi-sweet chocolate chips These ingredients combine to create a rich, fudgy texture. The pumpkin puree adds moisture and a lovely flavor, while cocoa powder gives that classic brownie taste. If you want to mix things up, consider adding these: - Chopped walnuts or pecans for a crunchy bite - White chocolate chips for a sweeter twist - A sprinkle of sea salt on top for contrast - A dash of cinnamon or nutmeg for extra warmth These optional ingredients can help you create your unique version of pumpkin brownies. You can tailor the recipe to fit your taste. Each brownie offers a delightful treat. Here’s a basic rundown of the nutrition: - Calories: About 180 per brownie - Total Fat: 8g - Saturated Fat: 4g - Cholesterol: 40mg - Sodium: 60mg - Carbohydrates: 25g - Fiber: 1g - Sugar: 14g - Protein: 2g This information helps you enjoy these brownies in moderation. You can indulge without straying too far from a balanced diet, especially if you share them! For the full recipe, check out the earlier section. First, preheat your oven to 350°F (175°C). Grab an 8x8-inch baking pan. Lightly grease it with butter or cooking spray. Next, line the pan with parchment paper. Leave some parchment hanging over the edges. This helps you lift the brownies out easily later. In a large bowl, combine melted butter, granulated sugar, brown sugar, and vanilla extract. Use a whisk to mix everything until smooth. Now, add the eggs one at a time, mixing well after each. This makes the batter creamy. In another bowl, sift the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mix into the wet ingredients. Use a spatula and mix until just combined. Avoid overmixing to keep the brownies fudgy. Set aside about 1/4 of the brownie batter in a small bowl. You will use this for the pumpkin swirl. Fold semi-sweet chocolate chips into the remaining batter. Stir gently to spread the chips evenly. In the reserved brownie batter, add pumpkin puree and pumpkin pie spice. Mix until smooth. Now, pour the main brownie batter into the prepared pan. Spread it evenly. Spoon dollops of the pumpkin mixture over the brownie batter. Use a knife or toothpick to swirl the pumpkin into the brownie batter. Be careful not to overmix; you want nice swirls. Bake the brownies for 25-30 minutes. Check by inserting a toothpick in the center. It should come out with some moist crumbs. This means they are done but still gooey. Let the brownies cool in the pan for about 10 minutes. Then, lift them out using the parchment overhang and place them on a wire rack. Cool completely before slicing into squares. For the full recipe, refer to the earlier section. When making pumpkin brownies, it's easy to make a few common errors. Here are some to watch out for: - Overmixing the batter: This can make your brownies tough. Mix just until the flour disappears. - Using cold eggs: Cold eggs can affect the texture. Always use eggs at room temperature. - Skipping the parchment paper: This makes it hard to lift brownies from the pan. Use it for easy removal. To get that perfect fudgy texture, follow these tips: - Use more fat: The melted butter adds moisture. Stick with the recipe's butter amount for rich flavor. - Less flour: Too much flour can dry out your brownies. Measure carefully. - Underbake slightly: Remove brownies from the oven when a toothpick shows a few moist crumbs. This keeps them gooey. The right baking time is key to great brownies. Here’s what to remember: - Temperature check: Always preheat your oven to 350°F (175°C). This ensures even baking. - Watch the clock: Bake for 25-30 minutes. Adjust based on your oven's quirks. - Use a toothpick: Check for doneness by inserting a toothpick into the center. If it has moist crumbs, it’s done! By following these tips, you can craft the most delicious pumpkin brownies. For all the details, check the Full Recipe. {{image_4}} You can make vegan pumpkin brownies by swapping a few ingredients. Use flaxseed meal instead of eggs. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit for about 5 minutes until it thickens. Replace the unsalted butter with coconut oil or a plant-based butter. Use a vegan chocolate option for the chocolate chips. This way, you get a rich, fudgy brownie that everyone will love! For gluten-free pumpkin brownies, it’s easy to adjust the recipe. Simply use a gluten-free all-purpose flour blend instead of regular flour. Make sure it has xanthan gum for the right texture. The rest of the ingredients stay the same. This change ensures your brownies are still delicious and fudgy without gluten. To boost the texture of your pumpkin brownies, add nuts or other mix-ins. Chopped walnuts or pecans add a nice crunch. You can also try adding chocolate chunks for extra richness. Stir in these mix-ins when you fold in the chocolate chips. This small step makes a big difference in taste and texture! For the full recipe, check out the complete guide. After enjoying your brownies, let them cool completely. Cut them into squares. Place the squares in an airtight container. Make sure to layer parchment paper between the layers to keep them from sticking. Store them at room temperature for up to four days. If you want them to last longer, consider freezing. Freezing is a great option if you want to save some brownies for later. First, let them cool completely. Then, wrap each brownie in plastic wrap. After that, place the wrapped brownies in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to enjoy, just thaw them at room temperature. If you prefer warm brownies, reheating is easy. Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Cover them with aluminum foil to keep them moist. Heat for about 10 minutes. You can also reheat them in the microwave. Just warm one brownie for about 15-20 seconds. Enjoy your fudgy pumpkin brownies warm! You can use several substitutes for eggs in pumpkin brownies. Common options include: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. - Applesauce: Use 1/4 cup of unsweetened applesauce for each egg. - Greek yogurt: Replace each egg with 1/4 cup of plain Greek yogurt. - Silken tofu: Blend 1/4 cup of silken tofu until smooth for each egg. These swaps keep the brownies moist and fudgy! Yes, you can use fresh pumpkin instead of canned puree. Here’s how to do it: 1. Choose a sugar pumpkin for the best flavor. 2. Cut it in half and remove the seeds. 3. Roast the halves in the oven at 350°F (175°C) for about 45 minutes or until soft. 4. Scoop out the flesh and puree it in a blender or food processor. This fresh puree adds a lovely taste and texture to your brownies! To check if your pumpkin brownies are done, follow these steps: - Insert a toothpick into the center of the brownies. - If it comes out with a few moist crumbs, they are ready. - If the toothpick comes out clean, the brownies may be overbaked. Keep an eye on them during the last few minutes. The perfect brownie should be gooey and fudgy! For the full recipe, check out the earlier section. You learned about the key ingredients for tasty pumpkin brownies and how to make them. We covered steps for mixing, baking, and creating a pumpkin swirl. I shared common mistakes and tips to make your brownies fudgy. You can even try vegan or gluten-free options for fun. Remember to store leftovers correctly and reheat them for the best flavor. Keep these tips in mind, and enjoy baking these delicious brownies again and again!

Pumpkin Brownies

Indulge in the ultimate fall dessert with these gooey pumpkin swirl brownies! This easy recipe combines rich chocolate flavors with creamy pumpkin spice to create a delightful treat perfect for any occasion. In just 45 minutes, you'll have fudgy brownies that are sure to impress your family and friends. Click to discover the full recipe and learn how to achieve that stunning swirl effect everyone will love!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, melted and slightly cooled

3 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon fine sea salt

3/4 cup pumpkin puree (canned or homemade)

1 teaspoon pumpkin pie spice

1/2 cup semi-sweet chocolate chips

Instructions
 

Start by preheating your oven to 350°F (175°C). Prepare an 8x8-inch baking pan by greasing it lightly with butter or cooking spray and lining it with parchment paper. Ensure there is an overhang of parchment on the sides for easy removal later.

    In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Use a whisk to blend these ingredients until they are well integrated and smooth.

      Carefully add the eggs to the mixture, one at a time. After each addition, mix thoroughly until the batter is velvety and uniform in texture.

        In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients using a spatula or wooden spoon. Mix until just combined, taking care to avoid overmixing to maintain the brownies' fudgy texture.

          Set aside about 1/4 of the brownie batter in a small bowl; this portion will be used for creating the beautiful swirl effect.

            To the main brownie batter, gently fold in the semi-sweet chocolate chips, ensuring they are evenly dispersed throughout the mixture.

              In the reserved brownie batter, incorporate the pumpkin puree and pumpkin pie spice. Stir until the pumpkin is fully integrated and the mixture is smooth.

                Pour the primary brownie batter into the prepared baking pan, using a spatula to spread it evenly across the bottom. Next, dollop spoonfuls of the pumpkin mixture atop the brownie batter at random intervals.

                  With a knife or a toothpick, gently swirl the pumpkin dollops into the brownie batter to create a pleasing marbled effect. Be careful not to mix too much, as you want to maintain distinct swirls.

                    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Avoid overbaking to ensure the brownies remain gooey and rich.

                      Once done, allow the brownies to cool in the pan for about 10 minutes. Carefully lift them out using the parchment overhang and transfer them to a wire rack to cool completely before slicing into squares.

                        - Prep Time: 15 mins | Total Time: 45 mins | Servings: 16

                          - Presentation Tips: Serve these brownies on a rustic wooden board, dusted with powdered sugar for an elegant touch. Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat!