Double Chocolate Pumpkin Brownies

Fall just got a little bit sweeter with these chocolate pumpkin brownies filled with delicious canned pumpkin and loads of chocolate!

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Course: Dessert

Cuisine: American

Keyword: pumpkin chocolate brownies

Prep Time: 15

Cook Time: 23

Total Time: 38

Servings:

Calories: 145kcal

Author: Tammy Overhoff

Equipment

8 or 9 inch baking pan

Ingredients

¼ cup unsalted butter melted
1 cup sugar
2 eggs beaten
1 teaspoon pure vanilla extract
1 cup canned pumpkin not pumpkin pie filling
1/2 cup cocoa powder
¾ cup white whole wheat flour
1 teaspoon pumpkin pie spice
¼ teaspoon salt
½ teaspoon baking powder
½ cup semi sweet chocolate chips

Instructions

Preheat oven to 350 degrees.
In a large bowl cream together the butter, sugar, and eggs.
Stir in pumpkin and vanilla.
Then stir in the cocoa powder until the batter is dark and chocolatey.
Add the flour, pumpkin pie spice, salt, and baking powder to the bowl and stir until all of the ingredients are combined.
Slowly stir in the chocolate chips.
Pour the brownie batter into a 9-inch baking pan and bake for 22-23 minutes or until a toothpick is inserted and crumbs stick to it.
Let the brownies cool in the pan for about 10 - 15 minutes and then cut into 16 squares.

Notes

Sugar: 16

Make-ahead instructions

Let the brownies cool completely and then place in a freezer bag and lay flat. Once the brownies are frozen you can put the bag wherever you need in the freezer. Enjoy from the freezer or let thaw for 1/2 hour or so on the counter before you eat.

Nutrition