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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) Brien
Makes: one 8 inch square pan
cup all-purpose flour
cup cocoa powder
teaspoon espresso powder (optional, for enhanced chocolate flavor)
ounces semisweet chocolate chips
teaspoons vanilla extract
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!