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Author Notes: Swapping some of the butter for pumpkin purée in a classic brownie recipe yields a deliciously moist, rich brownie with a crackly crust. —Posie Harwood
Makes one 8 inch square pan
- 3/4 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder (optional, for enhanced chocolate flavor)
- 4 ounces semisweet chocolate chips
- 6 tablespoons butter
- 1 1/4 cups sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup pumpkin purée
- Preheat the oven to 350°F. Grease an 8 inch square pan, or line it with foil or parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and espresso powder (if using).
- Melt the butter and chocolate together in a double boiler or in the microwave. Once melted, transfer to a large bowl and whisk in the sugar until thoroughly mixed and shiny.
- Add the eggs, vanilla, and pumpkin to the butter/chocolate/sugar mixture and whisk until very well-combined.
- Fold the dry ingredients into the wet ingredients.
- Pour the batter into your prepared pan and bake for about 40 minutes (start checking at 35 minutes). The brownies should pull away from the sides of the pan, and a cake tester inserted in the center should come out with a few moist crumbs clinging to it.
- Let the brownies cool in the pan for at least 20 minutes before slicing and serving. They freeze very well!
- This recipe is a Community Pick!