THE RECIPE JOURNAL · Dessert
Brownies Made with Chocolate and Pumpkin
These rich and fudgy brownies combine the deep flavor of chocolate with the subtle sweetness and moisture of pumpkin. They're a perfect treat for cozy afternoons or sharing with friends during the fall season.
FROM THE KITCHEN • Brownies Made with Chocolate and Pumpkin
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F and greasing a 9x13-inch baking pan so nothing sticks. In a large bowl, mix together the pumpkin, brown sugar, applesauce, egg whites, and the whole egg until everything is well combined—using an electric mixer on medium speed works great here. Next, add the flour, cocoa powder, baking powder, cinnamon, nutmeg, cloves, and a pinch of salt. Beat it all on low until the batter is smooth and evenly mixed. Pour the batter into your prepared pan, spreading it out evenly. Pop it into the oven and bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, take it out and let it cool completely right in the pan on a wire rack before cutting and serving.
Why you’ll love it
These brownies are a delicious twist on a classic treat. The pumpkin adds moisture and a subtle sweetness, making them soft and rich. Using chocolate brings a deep, comforting flavor that pairs perfectly with the pumpkin.
How to serve
Serve these brownies warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair nicely with a cup of coffee or spiced tea for a cozy treat.
Storage & leftovers
Store the brownies in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week or freeze them for up to three months. Let them come to room temperature before serving.
