Best Chocolate Pumpkin Brownies Recipes

PUMPKIN CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan with 2-inch sides.
• Stir brownie mix, butter, and eggs together in a bowl until just blended. Stir in pumpkin spice morsels gently. Spread batter in the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes. Scatter sprinkles on top. Let cool before slicing and removing from the pan, about 30 minutes.

CHOCOLATE-PUMPKIN BROWNIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine pumpkin, brown sugar, applesauce, egg whites, and egg in a large mixing bowl. Beat using an electric mixer on medium speed until blended. Add flour, cocoa, baking powder, cinnamon, nutmeg, cloves, and salt. Beat on low speed until batter is smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely in the pan on a wire rack.

PUMPKIN CHOCOLATE CHIP BROWNIES

Steps:

• Preheat oven to 350. Spray 8- or 9-inch-square baking pan with nonwtick cooking spray.
• Combine pumpkin, sugar blend, egg substitute, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended.
• Add flour, baking poweder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low until batter is smooth.
• Stir in morsels.
• Spread evenly into prepared pan.
• Bake for 23-30 min or until wooden pick inserted near center comes out clean. Cool pan on wire rack. Cut into 2-inch squares.

PUMPKIN, CHOCOLATE CHIP, & WALNUT BROWNIES

Steps:

• In a large bowl, stir together the flour, sugar, orange zest, baking powder, and cinnamon. Using a pastry blender or a fork, cut in the margarine until the mixture resembles fine crumbs. In a small bowl, whisk together the water and egg replacer for 1 minute or until very frothy. Add the egg replacer mixture, pumpkin puree, and vanilla to the flour mixture, and stir well to combine. Fold in the chocolate chips. Using a little safflower oil, lightly oil (or mist with oil) a 9x13-inch baking pan. Pour the batter into the prepared pan, spread it out evenly, and then sprinkle the chopped walnuts over the top. Bake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean. Allow the brownies to cool in the pan for several minutes and then cut into small squares. Store in an airtight container.

TWO INGREDIENT CHOCOLATE PUMPKIN BROWNIES

Steps:

• Preheat oven to 350° Line a 9x9 inch pan with foil or parchment paper and spray lightly with cooking spray. In a bowl mix together brownie mix and pumpkin until smooth. Spread batter into pan and bake for 25-30 minutes until set. Let cool completely. Top with (optional) Cool Whip® if desired.

PUMPKIN CHOCOLATE CHIP BROWNIES

Steps:

• 1. Preheat the oven to 350. Grease a baking pan (I used a 11 x 9 in pan). 2. Mix together pumpkin, eggs and oil and set aside. Combine flour, baking powder, spices and brown sugar. Add the dry ingredients to the wet until smooth. Add the chocolate chips. 3. Cook for 15-20 min (I did 19) and let cool before cutting. Enjoy

LAYERED PUMPKIN SEED-CHOCOLATE BROWNIES

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave unsweetened chocolate and 3/4 cup butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 cups sugar; mix well. Blend in 3 eggs and vanilla. Add 1 cup flour and cinnamon; mix well. Pour into prepared pan.
• Use pulsing action to process 1-1/2 cups pumpkin seeds and remaining sugar in food processor until seeds are finely chopped. Add remaining butter and eggs; pulse just until blended. Spoon into medium bowl. Add baking powder and remaining flour; mix well. Stir in semi-sweet chocolate.
• Spoon semi-sweet chocolate mixture over batter in prepared pan; sprinkle with remaining pumpkin seeds.
• Bake 40 to 50 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove dessert from pan before cutting to serve.

CHOCOLATE PUMPKIN BROWNIES

Steps:

• Preheat oven to 350°F. Grease a 9x9 metal baking pan using coconut oil. Let coconut oil set until it melts. Add pumpkin meat and mix thoroughly. In a separate bowl, mix together 1 cup** flour, 1 cup*** chocolate powder and add to pumpkin batter 1/2 cup at a time. Add sugar and salt to the batter. Pour into pan and bake in middle of oven for 45-50 minutes or until top is firm. Brownies are done when toothpick inserted in center comes out clean. Cool in pan on a wire rack before cutting into squares. * I used fresh pumpkin. It is a bit runnier than the canned version, so you may want to adjust by either adding less flour, or you can substitute 1/4 cup pumpkin for 1 egg, or 1/2 cup pumpkin for 2 eggs, etc. ** If your batter is still runny, add just a little more flour. *** If these aren't chocolaty enough for you, add a little more chocolate powder.

PUMPKIN CHOCOLATE BROWNIES

Steps:

• Center a rack in the oven and preheat the oven to 300 degrees. Grease an 8-inch square baking pan and place the pan on a baking sheet. Whisk the flour, salt, pumpkin pie spice, and cinnamon together. Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Stir occasionally until the chocolate melts. Remove the bowl from the saucepan and add the butter, stirring until it melts. Working with a stand mixer fitted with the whisk attachment beat the eggs and sugar until thick and pale, about 2 minutes. Reduce the mixer speed and pour in the chocolate-butter mixture, mixing only until it is incorporated. Add the dry ingredients and mix at low speed for about 30 seconds. Then finish folding in the dry ingredients by hand with a rubber spatula. Scrape the batter into the pan. Place the unwrapped kisses in a microwave-safe bowl and microwave on High for 1 minute. Stir until smooth, and then drop by spoonfuls into the brownie batter. Using a knife, swirl the batter to create a marbled effect. Bake for 50 to 60 minutes, or until the top is dry and crackled and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool.