Pumpkin Chocolate Chip Brownies

Pumpkin Chocolate Chip Brownies – Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer brownie recipe that’s FASTER than using a boxed mix! Bring on pumpkin spice season!!

I have lots of brownie recipes but there’s always room for one more. Especially when the brownies are topped with pumpkin and chocolate chips.

How To Make Pumpkin Brownies

I used my favorite brownie base for these easy layered brownies. It’s an easy, one-bowl, no-mixer recipe that’s as fast as using a boxed mix.

Simply melt chocolate and butter together, add sugar, eggs, flour, and just stir everything together. So easy.

It’s a brownie base I’ve fallen in love with because it’s easy, I don’t have to break out my mixer, and it always delivers amazing results. Many of the Related Recipes below use the same base.

Then add the pumpkin layer which is just sweetened pumpkin puree, an egg yolk, and plenty of pumpkin pie spice before topping with chocolate chips.

How Do The Brownies Taste

The brownies are so fudgy with zero cakiness. The pumpkin layer on top keeps them extra moist and the chocolate chips add texture and even more chocolate flavor.

The brownies are nicely flavored with pumpkin but are not overwhelmed by it. I love pairing pumpkin with chocolate but I like them both to shine through equally.

What Kind Of Chocolate To Use

I use chocolate from a Trader Joe’s 72% Pound Plus bar but if you don’t have a TJ’s your area, then I recommend using a high quality dark(er) chocolate.

The higher percentage the chocolate has, the darker it is, and also the less sweet it is. I would not go over 80% nor would I go under about 60% because for me that wouldn’t have enough dark chocolate richness.

About The Coffee

You don’t absolutely have to use coffee and/or add the espresso granules to the recipe if you don’t want to but before you say no, know that you can’t taste the coffee and the brownies don’t taste like coffee.

When adding coffee or espresso to chocolate cakes or brownies, it simply brings out and heightens the chocolate flavor without leaving a coffee taste at all.

Favorite brownie and chocolaty pumpkin recipes:

• The 15 Best Brownie Recipes – The BEST 15 scratch brownie recipes that are FAST, EASY, and decadent!! If you LOVE super fudgy, rich brownies and are a chocaholic, SAVE these recipes!!
• Pumpkin Chocolate Chip Bundt Cake – Fast, EASY, and the moistest pumpkin cake you’ll ever taste!! Loaded with chocolate chips in every bite and topped with a heavenly chocolate ganache! Sinfully rich and decadent!
• The Best Pumpkin Chocolate Chip Bread – Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the BEST!!
• Pumpkin Lush – EASY layered dessert with a graham cracker crust, cream cheese, pudding, PUMPKIN, whipped topping, chocolate chips, and toffee bits!! A little bit of CRUNCH with lots of fluffy CREAMINESS!!
• Soft and Chewy Pumpkin Chocolate Chip Cookies – No cakey cookies here!! Soft, chewy, thick, loaded with chocolate and bold pumpkin flavor! Your new favorite pumpkin cookies!!

Pumpkin Chocolate Chip Brownies

Yield: one 8x8-inch pan

Total Time:3 hours, for cooling

Prep Time:10 minutes

Cook Time:37 minutes

Pumpkin Chocolate Chip Brownies – Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer brownie recipe that’s FASTER than using a boxed mix! Bring on pumpkin spice season!!

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Ingredients:

Brownies

• 1/2 cup unsalted butter (1 stick)
• 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
• 2 large eggs
• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon brewed coffee (leftover or cold coffee is okay), optional but recommended
• 1 teaspoon instant espresso granules, optional but recommended
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt, or to taste
  

Pumpkin Layer

• 1/2 cup pumpkin puree
• 1 large egg yolk (discard white)
• 1/4 cup light brown sugar, packed
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 to 2/3 cup semi-sweet chocolate chips

Directions:

1. Brownies – Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
2. To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth. Allow mixture to cool momentarily before adding the eggs so they don’t scramble.
3. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
4. Add the flour, salt, and stir until smooth and combined without overmixing.
5. Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
6. Pumpkin Layer– To a medium bowl, add all ingredients except the chocolate chips.
7. Turn pumpkin mixture out over the brownie layer, smoothing the top lightly with a spatula as needed.
8. Evenly sprinkle with the chocolate chips and bake for about 35 to 40 minutes, or until brownies  are done. The toothpick test is tricky since you’ll hit melted chocolate chips and a gooey pumpkin layer (it sets up more as the brownies cool), but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny. Allow brownies to cool uncovered on a wire rack for about 2 hours before slicing. Brownies will keep airtight at room temp for up to 1 week.

Adapted from Loaded Oreo Cream Cheese Brownies

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Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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