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Pumpkin Brownies
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.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
pumpkin brownies
Servings:
9
servings
Author:
Gina Matsoukas
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
Serving:
1
SERVING
|
Calories:
178
kcal
|
Carbohydrates:
27
g
|
Protein:
4
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
50
mg
|
Sodium:
49
mg
|
Potassium:
102
mg
|
Fiber:
2
g
|
Sugar:
12
g
|
Vitamin A:
2327
IU
|
Vitamin C:
1
mg
|
Calcium:
26
mg
|
Iron:
2
mg