Pumpkin Brownies

October 28, 2016
1 Rating
Photo by Posie Harwood
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) Brien

  • 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
In This Recipe
  1. Preheat the oven to 350°F. Grease an 8 inch square pan, or line it with foil or parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, salt, and espresso powder (if using).
  3. 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.
  4. Add the eggs, vanilla, and pumpkin to the butter/chocolate/sugar mixture and whisk until very well-combined.
  5. Fold the dry ingredients into the wet ingredients.
  6. 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.
  7. Let the brownies cool in the pan for at least 20 minutes before slicing and serving. They freeze very well!

See what other Food52ers are saying.

I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.