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, almost as fast as their cousin, these sweet potato brownies.
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 8×8 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 had to laugh at the milk comment. I told Jordan the other day that he is subconsciously (I hope) plotting against us having any savings by consuming so much expensive food.
Oh my… I know you hate it but I have to say NOM NOM NOM!! ;D These look bloody marvelous!! I still haven’t tried anything pumpkin based :/ In fact that will be my mission for next week! :)
haha! I’ll allow it when someone is saying it about my food ;)
They look so good!!! I could eat one right now… :)
This makes me drool.
I love that these brownies don’t have a TON of ingredients! They look (and sound!) amazing.
Also, the sea salt topping is NOT optional ;)
I HATE long ingredient lists, such a turn off! I’m with ya on the sea salt. Never optional over here ;)
I have never had cumpkin brownies! But I love pumpkin and chocolate so I’m sure that these will be incredible. Thanks for not making them too fancy. When you want baked goods, the waiting time is awful.
These look so tasty! When you say you used 4 squares chocolate, do you know about how many ounces that is?
I knew I should’ve put the ounces in there, 2 oz. Thanks for the question, I’m going to edit the recipe :)
Thanks so much! I’m trying this for sure.
These look seriously amazing! My husband is going to nuts over them.
I totally get what you mean about the milk and it’s cost. Whenever I give my stepson a glass of milk (breakfast, lunch, and dinner), I make him finish every single drop. I just can’t bear to waste it.
I drink milk by the gallon every week, hormones and all :).
Those brownies look awesome. NOW I’m glad you work in NY instead of the CT office. I’m starting sweets withdrawal.
I have never even heard of pumpkin brownies but I like pumpkin pancakes with chocolate chips so I think i can dig it :) I want to try them this weekend!