I believe that brownies are a magical treat. They are rich, fudgy, and maybe too easy to eat. I can’t just have one! So this fall, we merged two unique flavors: pumpkin and rich chocolate brownies. It was a good decision. This is a three-ingredient recipe, which means less stress and more yum.
If you’re a pumpkin lover like me, these pumpkin brownies are going to be a game-changer. We’ve started with a brownie box mix to keep things super simple. But don’t let the simplicity fool you—these brownies are bursting with pumpkin’s deliciousness. There’s no need to overcomplicate things when the result is this tasty.
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A Few Tips
✓ These brownies have a texture that is much closer to fudge, so they need to cool completely before you cut them.
✓ You don’t have to add chocolate chips but I think that they really add to the recipe.
✓ Don’t use pumpkin pie mix. It is vital that you use pumpkin puree.
✓ You could add in some creative mix-ins for flavor, such as cinnamon, nutmeg, or ground ginger.
How To Make Pumpkin Brownies
Ingredients:
- Box brownie mix
- Pumpkin puree
- Semi-sweet chocolate chips
Step-By-Step
Step 1: Preheat the oven to 350F.
Step 2: Line an 8” x 8” baking sheet with parchment paper. A recommendation is that you allow the parchment paper to overhang on the sides a bit. This will allow you to easily remove the brownies from the pan after they are cooked.
Step 3: Combine the pumpkin and the brownie mix in a large mixing bowl. Use a spatula to fold the batter in until it is thoroughly mixed. The batter will be very thick, but that is okay.
Step 4: Once the batter is mixed, fold in the chocolate chips.
Step 5: Scoop the brownie batter into baking dish.
Step 6: Spread out evenly. Sprinkle the remaining chocolate chips on top.
Step 7: Bake at 350F for 22-25 minutes until they are setting up around the edges. A toothpick inserted into the center will still come out with brownie batter stuck to it because these brownies are very fudgy.
Step 8: Remove the brownies from the oven and allow to cool in the pan for 10 minutes. Lift the brownies out of the pan by holding the sides of the parchment paper. Cool on the counter for another 10-15 minutes.
Step 9: Use a sharp knife to cut the brownies into 9 squares. The brownies will be rich and gooey.
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Easy Pumpkin Brownies
Ingredients
- 1 box 15.25 ounces brownie mix
- 15 ounce can pumpkin puree
- 1 cup semi-sweet or sugar-free chocolate chips divided
Instructions
- Preheat the oven to 350F. Line an 8×8-inch baking dish with parchment paper, leaving overhang over the sides to make it easier to lift the brownies out of the pan after baking.
- In a large mixing bowl, combine the brownie mix and pumpkin puree. The batter will be thick. Fold in ¾ cup of the chocolate chips.
- Scoop the brownie batter into the prepared baking dish and spread out evenly. Sprinkle the remaining ¼ cup of chocolate chips over top of the brownies.
- Bake at 350F for 22-25 minutes until they are setting up around the edges. A toothpick inserted into the center will still come out with brownie batter stuck to it because these brownies are very fudgy.
- Remove the brownies from the oven and allow to cool in the pan for 10 minutes. Lift the brownies out of the pan by holding the sides of the parchment paper. Cool on the counter for another 10-15 minutes.
- Use a sharp knife to cut the brownies into 9 squares. The brownies will be rich and gooey.
