It may be December but I’m not over pumpkin season yet! With this recipe, you won’t be either. While the pumpkin pancakes a few weeks ago were pretty unbeatable, these brownies will cure even the strongest sweet tooth. Moist, dense and satisfying, pumpkin and chocolate come together for an unstoppable combination. Even better, they whip up in one bowl with a handful of ingredients that are most likely already in the pantry. It’s hard for even the most challenged bakers to mess this one up.
These pumpkin chocolate chip brownies follow a standard blondie recipe with a small twist of pumpkin. While you could just add in the pumpkin pie spice for a subtle pumpkin flavor, adding in canned pumpkin adds depth to the flavor and also keeps these brownies super moist. With that said, trust your gut when you think they’re done. Since the color is different than a typical brownie and there’s extra moisture from the pumpkin, they may not seem like they’re done but they are. Use the toothpick or knife trick where you stick it in the center to see if it comes out clean. If there is a lot of batter, put them back in. If you get a few specks and chocolate, they’re good to go. Also remember that they will continue to cook sitting in the baking dish so if it seems a teeny bit under cooked, turn off the oven and let it sit for a few extra minutes.
While I love pumpkin season and I will continue to celebrate well through winter...most likely into spring...I’m also looking forward to all the holiday themed dinners, desserts and drinks. I already got my first peppermint mocha and I can promise you it won’t be my last. Tell me in the comments your thoughts on pumpkin and what seasonal flavors you look forward to most.
Pumpkin Chocolate Chip Brownies
¾ cup Butter
¾ cup Brown Sugar
½ tsp. Vanilla
1 cup Flour
½ tsp. Salt
½ tsp. Pumpkin Pie Spice
½ cup Canned Pumpkin
1 cup Mini Chocolate Chips
1 - Preheat the oven to 350 degrees. In a small saucepan, prepare to brown the butter. Melt it over a low heat and slowly swirl for about 8-10 minutes until it turns a rich brown color and has a nutty aroma. You will be swirling for a few minutes without seeing any results until around the six minute mark. Keep the butter moving or it will burn! Set the butter aside to cool once browned.
2 - Once the butter has cooled, add it to a mixing bowl with the brown sugar and mix until smooth. Add in the egg and vanilla, mixing again until smooth. Slowly add in the flour, salt and pumpkin pie spice and mix until just combined. Fold in the pumpkin followed by the chocolate chips.
3 - Add the batter to a greased square baking dish (9x9 inches). Smooth the batter over the top for even cooking throughout the whole batch of brownies. Bake 20-25 minutes until a toothpick comes out clean. Let cool just enough to cut into neatly and serve.