Pumpkin Chocolate Brownies
Chocolate and pumpkin. Two of Fall's most popular flavors, come together in one delicious dessert. Pumpkin Chocolate Brownies are the perfect treat for any time of the fall season - sweet, decadent, and packed with flavor.
Ingredients
Chocolate flavor:
- 8 oz. sugar if vegan, feel free to use raw sugar
- 6 oz all-purpose flour to make it gluten-free, use certified gluten-free flour
- 2 oz. baking cocoa
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- ¼ cup butter melted
- 2 large eggs room at temperature, or substitute 1 tbsp of flax seed and stir into 3 tbsp of water
- 1 tsp vanilla extract pure
Batter:
- 1 cup sugar
- 1 cup all-purpose flour or look for gluten-free flour
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice use either homemade or store-bought
- 1/3 tsp baking soda
- 3/4 cup pumpkin puree not pumpkin filling, homemade or store-bought
- 2 large eggs room at temperature, or flax seeds
Instructions
Chocolate mixture:
- Preheat the oven to 350°F and line a baking pan.
- In a large mixing bowl, stir to combine the sugar, all-purpose flour, baking cocoa, salt, and baking soda. Combine till everything is incorporated.
- In a separate bowl, mix the canola oil, eggs, and vanilla extract; mix well.
Pumpkin mixture:
- Mix the dry ingredients; sugar, flour, salt, pumpkin spice, and baking soda. Mix them well.
- Beat the eggs then add the pumpkin puree. Mix them well and them into dry ingredients; stir to combine.
Oh-so-good brownies!
- Pour the chocolate mixture into a prepared baking pan, and pour the half of pumpkin mixture over the chocolate mixture.
- Slowly pour and whirl the remaining chocolate and pumpkin mixture over the pumpkin mixture.
- Bake for 30-35 minutes or until the toothpick comes out clean in the center. Allow them to cool before cutting into squares or bars.
- Serve and have fun!