I hope you aren’t tiring of pumpkin, because the recipes are just going to keep on coming. Pumpkin is the most insanely versatile ingredient ever! It is amazing in sweet and savory recipes. It adds brilliance to plain old pasta, but it really blows me away how it creates such incredible baked goods- like cakes and muffins and bread. The vegetable puree just makes everything so moist and the texture so perfect. I feel like I could pumpkin puree in EVERYTHING!!
Like these brownies for instance, these Pumpkin Fudge Brownies that certainly live up to their name “fudge.” The chewy, dense dark chocolate truly gives them a candy like texture and the pumpkin flavor is subtle and delicious with the rich chocolate.
I made a big batch of these a couple of weeks ago and then I couldn’t stop shoving them in my mouth, so I had to send them to work with Pete. They are those kind of brownies. But truthfully, I can’t stop thinking about them and I think I need to make them again. They are particularly ridiculous warm with a scoop of vanilla ice cream on them. Just so you know.
On another completely unrelated note, I have a weird Astronomy question. We have had the most INSANE weather in Seattle this week. Like the craziest storms day after day including a tornado. WHAATTTTT!???? Why are their tornados here!? It doesn’t make any sense! What is happening!?
But almost every night there has been a little clearing after the sun sets, and a nice clear afternoon and evening here today. As soon as the sun is mostly set there is a star directly in the West (I know it must be slightly northwest to most of the country?) that shows up. It must really be a planet because it is so bright that we keep thinking it is an airplane. Does anyone know what that is?? I am obsessed.
Ok- have a great weekend- love you guys.
To make these Pumpkin Fudge Brownies, this is what you do:
Preheat the oven to 350 degrees. Take a 12×16″ sheet pan, (a cookie pan with sides) and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.
Take the chopped chocolate and microwave it for 90 seconds.Whisk the chocolate until very smooth. Set aside to cool.
In a large bowl, using an electric mixer, whip the butter and sugar until it is light and fluffy. Add the pumpkin and beat until well combined.
Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined. Add the chocolate chips, and mix until just combined.
Transfer the batter to the prepared pan, and spread evenly to the edges.
Bake the brownies at 350 degrees for 25-30 minutes or until a skewer comes out clean. Do not over bake! When the brownies are finished, let them cool completely before cutting into them for the cleanest cut.
Recipe: Pumpkin Fudge Brownies
Ingredients
- 8 oz dark semi-sweet chocolate pieces
- 1 cup soft butter
- 2 cups sugar
- ½ cup Pumpkin Puree
- 4 eggs
- 1 1/3 cups flour
- 6 Tbs dark cocoa powder
- 12 oz semi sweet chocolate chips
Instructions
- 1) Preheat the oven to 350 degrees. Take a 12×16″ sheet pan, (a cookie pan with sides) and put a sheet of parchment paper down on the bottom of the pan. I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.
- 2) Take the chopped chocolate and microwave it for 90 seconds. Whisk the chocolate until very smooth. Set aside to cool.
- 3) In a large bowl, using an electric mixer, whip the butter and sugar until it is light and fluffy. Add the pumpkin and beat until well combined.
- 4) Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
- 5) Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
- 6) Add the chocolate chips, and mix until just combined.
- 7) Transfer the batter to the prepared pan, and spread evenly to the edges.
- 8) Bake the brownies at 350 degrees for 25-30 minutes or until a skewer comes out clean. Do not over bake!
- 9) When the brownies are finished, let them cool completely before cutting into them for the cleanest cut.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)
The evening star, the first star on the western horizon at sunset, is Venus.
THANK YOU SPARKLY JULES!!!! i have seriously been obsessing!
Oh good heavens! These look too incredible. How in the world do you fit in a pair of jeans?! We’ve been getting tornadoes in California as well the past few years. After living in Iowa, we recognized the sky looked tornado-ey. Sure enough. Completely bizarre.
I know Vicki- the world has gone helter skelter. It scared the bleep put of me. No one here knows what to do in a tornado!? An Earthquake? yes! but not this other stuff! And by the way, sometimes I have quite a lot of trouble fitting into a pair of jeans 🙂
So fudgey! I am in love and I always add chocolate chips to my brownie batter. It makes for the best brownies! I think pumpkin is a magical ingredient!
Amen tieghan- totally!!
You really DO love us, Heather! You cared enough to make the recipe for a 12×16 pan of brownies and not for a dinky 9×9 inch pan. And of course you know we will try to eat the whole sheet pan of these if we can before the kids and the hubs gets home, so that’s why you put pumpkin in there to make sure we get our recommended daily allowance of Vitamin A. You are awesome!
Srsly, though. I gotta make these this weekend.
LOL!!! That is so great Kelley! thank you for the morning smile 🙂
Oh my, these look incredible! I can’t wait to make them.
Heather, can I use any type of flour? Do you recommend a specific type other than white?
Eva- I use just plain old All Purpose Flour!
Just look at all of that ooey gooey melted chocolaty goodness! Pumpkin and chocolate are a great combo!
I can only assume you will approve of the Pumpkin Kahlua brownies I’m working on? When I first got the bottle I was apprehensive but it works; it’s a fun seasonal liqueur.
Now about that weather Heather…it is snowing in Denver!! I’m thinking brownies have to be made today; maybe I’ll try pumpkin/Pumpkin Kahlua!!
I always kinda giggle when people say things like, “I could lick my screen right now.” I mean. Until I saw these. WOW! Serious gorgeousness.
These are the most amazing-looking brownies, ever!! Pumpkin + fudgy chocolate = bliss! 🙂
I’d love to try this Gluten Free any ideas…almond flour? Just curious?
My new favorite gluten free flour is Cup 4 Cup. If your store doesn’t have it- look on line. It is a crazy $20 a bag, but it is like using AP- you seriously can’t tell the difference. Pretty Miraculous.
pumpkin and fudge are a match made in heaven! they look so good, Heather!
Fabulous!! Feeling the pumpkin love nice and strong.
This is ridiculous. On my way to work this morning I was literally wondering if there was a way to put pumpkin in brownies. So thanks for reading my mind!! I made your pumpkin snickerdoodle muffins last week (which were AMAZING) and so I have a bunch of extra puree to use up. I will be making these tonight!
Gorgeous brownies, I love the crackled tops!
these, hands down, put all other brownies to SHAME! They look moist, decadent, chocolatey and fantastic!
These are incredible! Love how rich and fudgy they look!
I certainly hope no one is sick of pumpkin yet–it’s barely October! These brownies sound so rich & delicious–hooray!
Pumpkin and chocolate are so fabulous together. Love this!!
I live in San Diego and I see the exact same star/planet!! I also was wondering what it was and found out that it’s Venus! 🙂
Beautiful fudgy pumpkin brownies, Heather! Pinning!
Can you bake these in a pan other than 12×16?
Sure- you could put them in a 9×13 and they will just be much thicker/ Watch the baking time- it will be probabaly be closer to 45 minutes
Just made these and I am waiting for them to finish baking . They were so easy to make especially when I don’t have a mixer. I did everything by hand. Thanks so much. I am bringing them to a bake sale tomorrow. (I’ve decided to keep some for myself)
I also made your chicken coconut curry soup. It was delicious! so easy to make. My husband is a huge fan.
Just made these and they look delicious. They are cooling down. Super easy to make. Thanks!!
Just made these but substituted Nutella for the melted chocolate and they are delish!
Mine came out more cakey =(
They are still delicious but I was hoping they were more fudgy. The only thing I didnt have was dark cocoa, I used the regular unsweetened kind instead.
Did you bake them in the 12×16 for 20 minutes Lillybeth, or make any modifications?
May i help, very late answer. It is because u beat butter or egg loo long 🙂
These brownies look like the ultimate treat!!
LOVE these!! They look and sound amazing!
Love that dark chocolate look. Where do you get dark cocoa from?
Hi Shikha! My favorite dark cocoa is Hershey’s brand Dark Cocoa Powder
My babies want this. The end.
Do you use sugar or white sugar in the recipe?
white sugar Sylvie!
SEM o purê de abobora fica bom?
I Love to start makeing yalls recipes
Many thanks Heather. It comes out very very well. U are my angel after searching lots of crispy top brownie recipes. Best wishes from Bangkok
What can I substitute for the butter in this recipe?
Valerie- substitute coconut oil! I am getting ready to re-do this recipe allergy free- stay tuned!!