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Makes
one 8 inch square pan
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
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Ingredients
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3/4 cup
all-purpose flour
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1/2 cup
cocoa powder
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1/2 teaspoon
salt
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1/2 teaspoon
espresso powder (optional, for enhanced chocolate flavor)
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4 ounces
semisweet chocolate chips
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6 tablespoons
butter
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1 1/4 cups
sugar
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3
eggs
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1 1/2 teaspoons
vanilla extract
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1/2 cup
pumpkin purée
Directions
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Preheat the oven to 350°F. Grease an 8 inch square pan, or line it with foil or parchment paper.
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In a medium bowl, whisk together the flour, cocoa powder, salt, and espresso powder (if using).
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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.
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Add the eggs, vanilla, and pumpkin to the butter/chocolate/sugar mixture and whisk until very well-combined.
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Fold the dry ingredients into the wet ingredients.
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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.
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Let the brownies cool in the pan for at least 20 minutes before slicing and serving. They freeze very well!
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