Triple Chocolate Pumpkin Brownies
These Triple Chocolate Pumpkin Brownies blend rich cocoa, moist pumpkin, and three kinds of chocolate for an irresistible fall treat!
Servings: 9 servings
Ingredients
- 1 cup pumpkin puree canned or homemade
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
Instructions
Preparation
- Begin by heating your oven to 350°F (175°C). Line your 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or lightly grease the pan with non-stick spray.
Mixing
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth and well combined. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents and avoids lumps of cocoa.
- Slowly fold the dry ingredients into the wet mixture using a spatula. Mix just until combined to avoid overworking the batter, which can lead to tougher brownies.
- Gently fold in the semi-sweet and white chocolate chips, saving a handful to sprinkle on top before baking for an extra chocolatey finish.
Baking
- Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle the reserved chocolate chips evenly over the surface. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.
Finishing
- Allow the brownies to cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out and slice into squares. These brownies are perfect served slightly warm or at room temperature.
Equipment
- 9x9 inch baking pan
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper or non-stick spray
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that can alter flavor.
- Don’t skip the vanilla extract; it enhances both chocolate and pumpkin flavors beautifully.
- Allow brownies to cool completely before cutting to prevent crumbling and ensure clean slices.
- Try substituting whole wheat pastry flour or gluten-free flour blends for alternative diet needs.
- For a fun twist, add chopped nuts or swirl in cream cheese before baking.
