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.
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.
| 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% |