Pumpkin Chocolate Chip Brownies
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Chocolate Chip Pumpkin Brownies — Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer pumpkin brownie recipe that’s FASTER than using a boxed mix! Bring on pumpkin spice season!!
Easy Homemade Pumpkin Brownies
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. I used my favorite brownie base for these easy pumpkin 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.
Then you add the pumpkin layer, which is just sweetened pumpkin puree, an egg yolk, and plenty of pumpkin pie spice before topping with chocolate chips.
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’s in These Pumpkin Brownies?
To make these easy homemade brownies, you’ll need:
- Unsalted butter
- Dark chocolate
- Granulated sugar
- Vanilla extract
- Brewed coffee
- Instant espresso granules (not ground coffee)
- All-purpose flour
And for the pumpkin layer, you’ll need:
- Pumpkin puree
- Egg yolk
- Light brown sugar
- Pumpkin pie spice
- Vanilla extract
- Semi-sweet chocolate chips
How to Make Pumpkin Brownies
Like I already mentioned, this pumpkin brownie recipe is a cinch to make. Simply stir together the brownie batter, then turn it into a greased 8×8-inch square pan.
Then stir together the pumpkin layer and carefully smooth it over the raw brownie batter. Sprinkle with chocolate chips before baking at 350ºF. Use your best judgement when deciding whether the pumpkin brownies are finished baking or not.
The toothpick test is tricky here since you’ll hit melted chocolate chips and a gooey pumpkin layer, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny.
Can I Omit the Coffee?
You don’t have to use coffee and/or add the espresso granules to these homemade brownies from scratch 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.
Is There a Pumpkin Pie Spice Substitute I Can Use?
If pumpkin pie spice isn’t sold in your area or you ran out, you can make your own blend at home using this recipe.
Tips for Making Pumpkin Brownies
For this pumpkin brownie recipe, I used chocolate from a Trader Joe’s 72% Pound Plus bar. 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.
Also note that you need to use canned pumpkin puree for this homemade brownie recipe and NOT canned pumpkin pie filling. Pumpkin pie filling is sweetened and spiced and will mess up the flavor of these brownies.
Finally, you need to let these pumpkin brownies cool for a good 2 hours before slicing them. The pumpkin layer firms up as it cools, and if you try to cut into these brownies right away you’ll make a mess.
For the 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
For the 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
Make the Brownie Batter:
- 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.
- 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. 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.
- Add the flour, salt, and stir until smooth and combined without overmixing.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.
- To a medium bowl, add all ingredients except the chocolate chips.
- Turn pumpkin mixture out over the brownie layer, smoothing the top lightly with a spatula as needed.
- 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.
Make the Pumpkin Layer:
Recipe adapted from my Loaded Oreo Cream Cheese Brownies.
Amount Per Serving: Calories: 405Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 152mgCarbohydrates: 41gFiber: 4gSugar: 26gProtein: 7g
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