Love brownies? Love pumpkin? Celebrate your love for this beautiful couple this fall by baking yourself a batch of these yummy pumpkin chocolate brownies.
Packed with the deliciousness of chocolate and the fall flavors of pumpkin (and of course, it's health factor too), these brownies are definitely worth trying out.
I don't know how much the health piece can really be claimed here. But for me, it helps ease the guilt of indulgence.
What’s more, they’re super easy to make too. But before you go ahead and give them a shot, here are a few tips and tricks to make sure you nail their texture and flavor!
Can I Use Cocoa Powder Instead of Chocolate?
Ran out of cooking chocolate? Or maybe you’re just wondering if it is possible to swap the chocolate in this (or rather any other) brownie for some cocoa powder.
Well guess what?
You definitely can. In fact, if you’re someone who prefers a deeper and intense chocolatey flavor, using cocoa powder could be your best bet.
And no, contrary to the popular belief, this little swap will not compromise the texture and taste of the pumpkin chocolate brownies.
How Do I Make My Pumpkin Chocolate Brownies More Fudgy?
Love having that fudgy and chewy texture to your brownies? You can easily achieve that too! No matter what kind of brownie you decide to try out, it’s just a teeny little trick that makes that all happen.
For a single batch of brownies, just add in one extra egg yolk. Beat it thoroughly using a whisk or a wooden spoon and incorporate it into the brownie mixture. This little extra step can lend a nice dreamy and rich texture to your brownies.
How Do I Fix My Undercooked Brownies?
When you’re trying different variations of your brownies, things can sometimes get a bit tricky and you might end up undercooking your batch.
If that’s the case, the best way to fix them is to pop them into the oven once again and let them bake for an additional 5-7 minutes or more, depending on when they’re done.
You will know they are done when you stick a toothpick in the center of the brownies and take it out and its clean. That means that everything has baked up.
If you already ended up cooling them down before you discovered they’re undercooked, you can pop them into the microwave until the batter is cooked completely. Then turn them into brownie balls similar to my German Chocolate Cake Pops Recipe.
Do that by scooping out the brownie mixture, rolling some into a ball using the palms of your hands. Then coat them in anything you like- chopped nuts, sprinkles or even just icing sugar.
Can I Freeze and Store These Pumpkin Chocolate Brownies?
Yes, you definitely can.
Batch make these and store them in the freezer in an airtight container. They should stay good in there for up to 6 weeks or more.
Just remember to allow them to come to room temperature first before you refrigerate or freeze them.
Loved these pumpkin chocolate brownies? Which other flavors and combinations have you tried out? Share with me in the comments below!
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Pumpkin-Chocolate Brownies Recipe
Equipment
Ingredients
- 1 1/4 C semi sweet chocolate chips
- 1 C unsalted butter ((softened))
- 3 unsweetened chocolate baking squares (1 oz. each then chopped)
- 3 large eggs (room temp)
- 1 C + 2 TBSP sugar
- 1 TBSP vanilla
- 2/3 C flour
- 1 1/2 tsp baking powder
- 1 tsp kosher salt (divide into 2 @ 1/2 tsp)
- Pumpkin Layer Ingredients:
- 1 can pumpkin puree (15 oz)
- 3 large eggs (room temp)
- 1/2 C heavy cream
- 1/3 C light brown sugar (firmly packed)
- 1 1/2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350 degrees.
- Line 9×13 in baking pan with parchment paper.
- Using a double boiler, add 1/2 cup of water in the bottom of the double boiler.
- Place the double boiler over medium heat until it boils.
- Add the chocolate chips, unsalted butter, and unsweetened chocolate baking squares in the top of the double boiler.
- Cook on simmer while stirring occasionally for 5-6 minutes or until it is melted.
- Remove from heat allowing the chocolate to cool for 10 minutes.
- In a large bowl add the eggs, sugar, and vanilla whisking to combine.
- Slowly add the warm chocolate mixture to the egg mixture whisking to combine.
- Set aside to cool for 10 minutes.
- In a third bowl sift the flour, baking powder and one of the 1/2 tsp of salt.
- Whisk as you add this to the chocolate mixture.
- Set aside 2/3 cup of the batter.
- Pour the batter into the prepared baking pan.
- Set brownies aside.
- In another bowl whisk the pumpkin, eggs, heavy cream, brown sugar, pumpkin pie spice, and the last 1/2 tsp of salt together.
- Pour this over the brownie batter.
- Scoop the reserved brownie batter on top of the pumpkin topped brownies.
- Using a knife swirl the last brownie batter gently to make a
- design.
- Bake at 350 degrees for 45 to 50 minutes. (Insert a toothpick in the center and remove. If the toothpick comes out with a few crumbs then it is done.)
- Cool completely on a wire rack. (About two hours)
- Remove brownies from the pan and allow to cool overnight before cutting.