Pumpkin Brownies Recipe
These Pumpkin Brownies are the perfect fall treat! The recipe uses cocoa powder, pumpkin puree, and peanut butter instead of flour and oil. They’re unbelievably fudgy and delicious - a must for your holiday table.
Servings: 9 squares
Equipment
Ingredients
- 3/4 cup natural peanut butter
- 3/4 cup canned pumpkin puree
- 2 eggs
- 1/2 cup maple syrup or honey
- 1.5 tsp vanilla
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- Pinch of salt
- ¾ cup chocolate chips
Topping
- ½ cup chocolate chips
- 1 tbsp butter
Instructions
- Set the oven to 350°F and grease or line an 8×8 baking dish with parchment paper.
- In a large bowl, combine the peanut butter and pumpkin until smooth.
- Whisk in the eggs, then stir in the maple syrup and vanilla extract.
- Add the cocoa powder, baking soda, and salt, and mix until well combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and sprinkle extra chocolate chips on top, if desired. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Adjust baking time if using a different-sized pan.
- Let the dessert cool before serving. For an optional topping, melt chocolate chips with 1 tablespoon of butter in the microwave and drizzle over the top.
Notes
- Room-temperature ingredients incorporate better than cold ingredients.
- The brownies will be quite soft right out of the oven but they’ll firm up as they cool.
- If you like more spice, you can add ginger, allspice, cinnamon, or nutmeg to the batter.
Nutrition
Serving: 1/9 | Calories: 249kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Cholesterol: 46mg | Sodium: 158mg | Potassium: 175mg | Fiber: 4g | Sugar: 21g | Calcium: 7mg | Iron: 8mg