Chocolate Pumpkin Brown Butter Brownies
These Chocolate Pumpkin Brown Butter Brownies are the perfect fall treat. Each bite is swirled with rich chocolate and spiced pumpkin. The perfect balance of sweetness. The brown butter adds a caramel nutty flavor making these extra special.
Jump to Recipe
If you love chocolate and pumpkin you will love the combination of these fall inspired brownies. These are fudgy and cakey brownies, the best of both worlds in my opinion! A perfect treat with a cup of pumpkin spice tea or your favorite latte. Each bite feels like a cozy fall day. They are sturdy and hold up well for serving, and make a great dessert to share for all the upcoming festivities.
These have a nice pumpkin spice flavor to welcome the Autumn season, and the chocolate gives them that decedent taste we love in a brownie. The brown butter was my favorite addition to this recipe. If you've never used brown butter in your baking you will love the rich, nutty, and caramel like flavor it adds.
Ingredients For Chocolate Pumpkin Brown Butter Brownies:
- All-purpose flour
- Baking powder
- Salt
- Melted brown butter
- Brown sugar
- White sugar
- Pure vanilla extract
- Eggs
- Unsweetened cocoa powder
- Semi sweet chocolate chips
- Pure pumpkin puree
- Pumpkin pie spice
- Ground cinnamon
Make sure to use pure pumpkin puree (plain cooked pumpkin) not pumpkin pie filling which has sugar and spices.
How To Make Chocolate Pumpkin Brown Butter Brownies:
You'll need two mixing bowls (roughly the same size) and one 8×8-inch baking pan. Spray baking pan with non-stick cooking spray and line with parchment paper, leaving a little overhang to make it easy to pull out once the brownies are baked.
Step 1. Preheat oven to 350℉ and make brown butter. Melt butter in a medium skillet or pan over medium heat stirring often until the butter is deep golden brown, about 4-minutes. Stay close because it can go from perfect to burnt easily. It should have a nutty aroma. Set aside to cool and skim off any excess foam.
Step 2. In one mixing bowl whisk flour, baking powder, and salt.
Step 3. In second mixing bowl add brown butter, sugars, and vanilla extract. Using a large metal spoon, stir until smooth. Add one egg at a time and stir with spoon until well incorporated.
Step 4. Add dry ingredients to wet and stir until combined.
Step 5. Transfer half of the combined mixture to the bowl used for the dry ingredients. In one bowl with mixture, stir in cocoa powder and chocolate chips. This will be a thick, fudge like texture. In second bowl mix in pumpkin puree and spices. This mixture will be lighter and easier to pour.
Step 6. Pour the pumpkin mixture in prepared baking dish and spread out gently in an even layer. Dollop the top of the pumpkin mixture with the brownie batter. Use a butter knife to swirl the chocolate batter into the pumpkin mixture. I love this step. It's fun to get creative with the swirl.
Step 7. Bake in pre-heated oven for 45-50 minutes. Brownies are done when puffed and toothpick inserted in the center comes out clean. Crumbs are fine. Let cool 15-minutes before slicing into squares.
I love that each bite is jeweled with rich chocolate chip pieces and a subtle pumpkin spice flavor. They're absolutely delicious!
Tips:
- If you don't have parchment paper, spray pan generously with non-stick cooking spray or grease with butter.
- To get a nice clean slice make sure brownies have cooled for at least 15-minutes. Use a large knife (not serrated) and wipe clean in between each slice.
- Use dark chocolate chips for an even more intense chocolate flavor.
- Sprinkle the top with sea salt before baking.
- Add in ¼ cup finely chopped nuts to the pumpkin batter for texture. Pecans and walnuts are my favorite.
- Serve with vanilla ice cream or whipped cream for the ultimate treat.
Other Recipes You Might Like:
Rate The Recipe⭐⭐⭐⭐⭐
I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I'd love to know how it turned out for you!
Let's eat!🤍
Chocolate Pumpkin Brown Butter Brownies
Equipment
- 1 8×8-inch square baking dish
Ingredients
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup melted brown butter see recipe instructions
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 3 eggs
- ¼ cup unsweetened cocoa powder
- ½ cup semi-sweet chocolate chips
- ½ cup pure pumpkin puree not pumpkin pie filling
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Instructions
Preheat oven to 350°F. Prepare 8×8-inch baking dish with non-stick cooking spray and line with parchment paper, allowing 2 inches of overhand on two sides.
- Melt butter in a medium skillet or pan over medium heat stirring often until the butter is deep golden brown, about 4-minutes. Stay close because it can go from perfect to burnt easily. It should have a nutty aroma. Set aside to cool and skim off any excess foam.
- In one mixing bowl whisk flour, baking powder, and salt.
- In second mixing bowl add brown butter, sugars, and vanilla extract. Stir with a large metal spoon until smooth. Add one egg at a time and stir with spoon until well incorporated.
- Add dry ingredients to wet and stir until combined.
- Transfer half of the combined mixture to the bowl used for the dry ingredients. In one bowl stir in cocoa powder and chocolate chips. This mixture will be thick, fudge like texture. In second bowl mix in pumpkin puree and spices. This mixture will be lighter and easier to pour.
- Pour the pumpkin mixture in prepared baking dish and spread out gently in an even layer. Dollop the top of the pumpkin mixture with the brownie batter. Use a butter knife to swirl the chocolate batter into the pumpkin mixture. I love this step. It's fun to get creative with the swirl.
- Bake in pre-heated oven for 45-50 minutes. Mine took exactly 45-minutes so start checking at that point. It should be puffed and toothpick should be clean (crumbs okay) when inserted in the center. Let cool for 15-minutes before slicing.
Notes
- If you don't have parchment paper, spray pan generously with non-stick cooking spray or grease with butter.
- To get a nice clean slice make sure brownies have cooled for at least 15-minutes. Use a large knife (not serrated) and wipe clean in between each slice.
- Use dark chocolate chips for an even more intense chocolate flavor.
- Sprinkle the top with sea salt before baking.
- Add in ¼ cup finely chopped nuts to the pumpkin batter for texture. Pecans and walnuts are my favorite.
- Serve with vanilla ice cream or whipped cream for the ultimate treat.
| Nutrition Facts | |
|---|---|
| Serving size: 1 brownie | |
| Servings: 16 | |
| Amount per serving | |
| Calories | 171 |
| % Daily Value* | |
| Total Fat 8.8g | 11% |
| Saturated Fat 5.3g | 26% |
| Cholesterol 46mg | 15% |
| Sodium 54mg | 2% |
| Total Carbohydrate 21.3g | 8% |
| Dietary Fiber 0.7g | 3% |
| Total Sugars 15g | |
| Protein 2.5g | |
| Vitamin D 7mcg | 34% |
| Calcium 14mg | 1% |
| Iron 1mg | 5% |
| Potassium 46mg | 1% |
Nutrition
Note: Some of the links on my website are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra charge to you.
Most Recent Posts:
-
Easy Homemade Cream Of Chicken Soup
Easy Homemade Cream of Chicken Soup made from scratch with simple pantry ingredients. A flavorful, creamy alternative to canned soup for casseroles and comfort food. Making cream of chicken soup from scratch is surprisingly simple and uses basic pantry ingredients you may already have on hand. This homemade version combines butter, flour, chicken base, milk,…
-
Ranch Burgers
These easy Ranch Burgers combine ranch-seasoned beef, pepper jack cheese, arugula, and a creamy pepperoncini sauce. A quick 30-minute meal! If you enjoy a simple burger, try my Mississippi Smash Burger next. Some recipes come from hours of testing in the kitchen, and others come from a text message from your best friend telling you,…
-
Five-Bean Marinated Salad Recipe
A classic-inspired five-bean salad made with crisp vegetables and a sweet, tangy vinegar marinade. The perfect cold, make-ahead potluck salad. Try my Marinated Vegetable Salad. Another tangy and fresh side dish that's perfect for gatherings or healthy snacking. Marinated bean salad brings back childhood memories of church potlucks, family reunions, and tables filled with dishes…
