These quick pumpkin brownies are topped with a little bit of sea salt making them the perfect fall treat when you’ve got a chocolate craving.
The waiting is over folks. I give you pumpkin brownies.
I’m getting a little concerned that since I started digging into the pumpkin stash (barely 2 weeks ago), 5 baked goods have made their way out of my oven. And I still have 2 of the big cans of pumpkin left.
Good thing for that half marathon training, huh?
There are some pretty amazing looking layered pumpkin brownies, swirled pumpkin brownies and even pumpkin frosted cupcake brownies out there.
These are none of the above.
They take about 5 minutes from assembling ingredients to the oven.
Let’s just say that when I get the idea for a brownie, I kind of want it asap. No time for careful swirling of layers here.
Guess what though? They still taste amazing.
It’s like biting into the flavor of pumpkin pie in brownie form.
Chocolate + pumpkin bliss.
My only complaint is how well they go with a tall glass of milk. Milk that costs $3.19 a half gallon, on sale. Ulysses likes to call me the milk Nazi because when you choose to buy organic milk you kind of cringe when unnecessary, tall glasses are filled and half the container is gone in a few sips.
There goes $1.60 down your throat, hope you enjoyed it!
It’s probably a good thing we don’t have kids, otherwise I may go into convulsions at breakfast time.
Even I couldn’t argue with the milk + pumpkin brownie combo though.
It’s perfect.
Just drink the milk slowly.
Pumpkin Brownies
Ingredients
- 4 squares, 2 oz. of dark chocolate (I used 72%)
- 4 tablespoons unsalted butter
- 1/2 cup of pumpkin
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup all purpose flour
- 1/4 cup of unsweetened cocoa powder
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon baking powder
- *sea salt for topping, optional
Instructions
- Preheat oven to 350 degrees.
- Line and grease a square 8x8 pan with foil.
- Melt butter and chocolate squares together either on the stove top on low or in the microwave in a medium bowl.
- Once melted and whisked together, add next 3 ingredients.
- Combine next 5 ingredients in a separate larger bowl.
- Add wet ingredients to dry and mix to combine.
- Pour batter into pan and smooth evenly to spread it into the edges.
- The batter will be thick.
- Sprinkle with sea salt if using.
- Bake for about 30 minutes.
- Let cool in pan for about 15 minutes before lifting the foil out of the pan to remove brownies and cooling on a wire rack.
- Best served with a cold glass of milk or vanilla ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
I just found your site. Pumpkin brownies – hummm. Sounds wonderful. I will have to try as soon as I find out how much pumpkin. Is it 1/2 a large can??? or small can??
1/2 a small can. Sorry about that!
Thank you.
1/2 a small can? or 1/2 a cup??
I just put these in the oven! And then I saw this comment… Uh oh!
Oh, that’s weird! I’m not sure why I would’ve said half a can in reply to that comment (it was months ago, sorry) but it’s definitely 1/2 a cup. Yours should be fine!
Thanks for the recipe I can’t wait to try it.
I was just wondering if this recipe would be ok to use choc chips instead of choc squares. Would it hurt to elimate the butter? Thanks Joan
Chocolate chips should be fine. I would not recommend eliminating the butter.
Thanks so much! I think they are super pretty just the way they are . These are just what I’ve been craving! Oh my… I know you hate it but I have to say NOM NOM NOM!!
Just made these – SO delicious! Thank you!
:) Lori
So glad you liked them!
I was looking for a pumpkin brownie recipie to treat a friend who is allergic to milk, and you have the perfect thing here. Thanks so much for posting it.
what size pan should these be cooked in (since there’s only 9 bars…?)
The directions in the recipe say 8×8 as that ‘s what I used, but a 9×9 or something similar would work as well, any bigger than that I’d adjust the baking time down since the batter will be more spread out.
These are just what I’ve been craving! I can not wait to try them out!! Thanks for posting!!!
I think I will make these this week…I am with you on the “pumpkin = baking” issue and the amount of sweets this season brings, but these look too good to pass up! Thanks!