Description
Fall baking just got better! These brownies combine fudgy chocolate with warm pumpkin spices for the ultimate autumn treat. Perfect with coffee or as a holiday dessert.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1 cup (85g) unsweetened cocoa powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ⅓ cup (80g) pumpkin puree
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease.
- Melt butter in a saucepan over medium-low heat. Remove from heat and stir in sugar until combined.
- Cool mixture slightly (5 minutes), then whisk in eggs one at a time, followed by vanilla extract until mixture becomes shiny.
- In a separate bowl, whisk together flour, cocoa powder, salt, pumpkin pie spice, and cinnamon.
- Fold dry ingredients into wet mixture just until most dry streaks disappear. Add pumpkin puree and fold until incorporated.
- Fold in ¾ cup chocolate chips. Spread batter in prepared pan and sprinkle remaining chips on top.
- Bake for 25-30 minutes, until edges are set but center still looks slightly underdone.
- Cool completely in pan on wire rack, then refrigerate for 2 hours before cutting for cleanest slices.