Tis the season for pumpkin! Pumpkin seems to be in everything, everywhere, and brownies are no exception. I love brownies, especially when they are fudgy and dark. No milk chocolate brownies for me! But, if you are a milk chocolate fan, feel free to substitute the dark chocolate for milk.
Why did I decide to bake pumpkin brownies? About a week ago, one of my cousins stopped by. He has a sweet tooth, and doesn’t mind being a taste tester for baking experiments. It was the perfect excuse to bake. Also, I’ve had a rough draft post for pumpkin brownies sitting on my dashboard for nearly a year. I’ve baked them once before, but I always ate them before I could take pictures. Hah! Well, this time I resisted.
Sitenote: I made this batch of brownies plain, without walnuts, or cinnamon. I suggest adding them, because I will definitely add these items next time. And, who doesn’t love more chocolate? with cinnamon?
Servings: about 16 | Prep Time: about 20 minutes | Cook Time: about 30 minutes
1 can pumpkin purée (15 oz)
25 ounces dark or semisweet chocolate
4 tbsp butter (half stick)
1 tbsp vanilla extract
1/2 cup cocoa powder
2 tsp cinnamon (optional)
Chocolate chips (optional)
- Using a double boiler, melt the chocolate and butter.
- In a bowl, beat the eggs and vanilla. Add pumpkin purée.
- Add the melted chocolate to the pumpkin mixture.
- Add cocoa powder, cinnamon, nuts, and chocolate chips.
- Bake for 25-30 minutes at 350 degrees F. If you’re using a toothpick to determine whether or not the brownies are cooked, keep in mind that the toothpick should not come out clean. For a fudgy end result, don’t overcook the brownies.