Pumpkin Brownies

I’m a big brownie fan, so I like experimenting with variations of the sweet treat.

These pumpkin brownies are everything you’d want in a dessert — moist chocolate and a flavourful middle. I baked these for the first time in the fall, and they perfectly complemented a hot tea or coffee at any time of the day.

Plus, it’s a simple recipe without any chill time. If you’re looking for a quick baked good to try on your own or to share, this one will be your new favourite go-to.

For other brownie recipes, check out my classic dark chocolate brownies and the chocolate peanut butter brownies.

Prep time | 15 mins.
Bake time | 35 mins.
Yields | 16 pieces

INGREDIENTS

Brownie base:

  • 1/2 cup butter, melted
  • 2 eggs 
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup dark chocolate, melted (I use 6 Lindt, 70% dark chocolate balls — they have gooey chocolate in the middle that makes the brownies extra soft and chewy) 
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup flour
  • 1/2 cup semi-sweet chocolate chips

Pumpkin middle:

  • 1/2 can pumpkin purée
  • 170g cream cheese, softened
  • 1 tbsp cinnamon

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Grease an 8×8-inch baking pan with butter.
  3. In a large bowl, begin mixing the brownie ingredients. Add the melted butter, the eggs, sugar and melted chocolate. Mix until well-combined.
  4. Add the baking powder, salt and flour to the mixture. Mix until the consistency is thick and there’s no residual flour.
  5. Fold in the chocolate chips.
  6. In another large bowl, add the pumpkin purée, softened cream cheese and cinnamon. Mix with a hand-mixer for optimal consistency. The end result should be a thick, smooth pumpkin mixture.
  7. Pour half the brownie batter in the baking pan and even it out with a spatula or butter knife to ensure it’s flat and smooth everywhere.
  8. Next, add all the pumpkin mixture on top of the first brownie layer. Again, make sure it’s even and smooth.
  9. Add the remaining brownie batter on top of the pumpkin layer and smooth it out evenly.
  10. Bake for 35 minutes or until a toothpick comes out clean.
  11. Let cool for at least 10 minutes before cutting into your brownies.
  12. Enjoy while warm! You can also keep them in the fridge for up to 5 days.