Chocolate Pumpkin Brown Butter Brownies

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.

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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 1/4 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.


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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.
Prep Time 20 mins
Cook Time 45 mins
Resting time 15 mins
Course Dessert
Cuisine American
Servings 16 squares
Calories 171 kcal

Equipment

  • 1 8×8-inch square baking dish

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup melted brown butter see recipe instructions
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp pure vanilla extract
  • 3 eggs
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup pure pumpkin puree not pumpkin pie filling
  • 1 tsp pumpkin pie spice
  • 1/2 tsp 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

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 1/4 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.
 
Nutritional facts include 1 brownie.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
 
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%
Keyword All-purpose flour, Brown butter, Brown sugar, Cinnamon, Cocoa powder, Eggs, granulated sugar, Pumpkin pie spice, Pumpkin puree, Semi sweet chocolate chips, vanilla extract

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