Description
This easy pumpkin brownies recipe combines the rich flavors of cocoa with moist pumpkin puree to create a delicious and healthier twist on traditional brownies. Perfectly moist and lightly fudgy, these brownies are simple to make and ideal for fall or anytime you crave a comforting treat.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups pumpkin puree
- ⅓ cup agave or maple syrup (sugar works too)
- ¼ cup vegetable or canola oil
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F (180 degrees C). Grease a 9×9 inch (17×17 cm) baking pan to prevent sticking.
- Mix Ingredients: In a medium bowl, thoroughly combine all dry and wet ingredients until the batter is completely smooth without lumps.
- Bake the Brownies: Pour the batter evenly into the prepared pan. Bake for 25 minutes or until the edges are set and the center wobbles slightly, indicating a moist but not raw interior.
- Cool the Brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan. This cooling lets them finish cooking and helps with cutting.
- Cut and Serve: Once cooled, cut into 9 equal squares and enjoy your moist pumpkin brownies.
Notes
- Use canned pumpkin puree for consistent results; homemade puree can be used but may vary.
- Add your favorite mix-ins such as nuts or chocolate chips, but keep additions under ½ cup to maintain texture.
- Allow the brownies to cool for at least 20-30 minutes before cutting to let them set perfectly and enjoy them warm.
Nutrition
- Serving Size: 1 brownie
- Calories: 150 kcal
- Sugar: 9 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
