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!!

Pumpkin Fudge Brownies

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.

Pumpkin Fudge Brownies

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.

Pumpkin Fudge Brownies

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.
Pumpkin Fudge Brownies

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.
Pumpkin Fudge Brownies
Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.

Pumpkin Fudge Brownies
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.
Pumpkin Fudge Brownies

Transfer the batter to the prepared pan, and spread evenly to the edges.
Pumpkin Fudge Brownies
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.
Pumpkin Fudge Brownies

 

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. 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. 2) Take the chopped chocolate and microwave it for 90 seconds. Whisk the chocolate until very smooth. Set aside to cool.
  3. 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. 4) Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
  5. 5) Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
  6. 6) Add the chocolate chips, and mix until just combined.
  7. 7) Transfer the batter to the prepared pan, and spread evenly to the edges.
  8. 8) Bake the brownies at 350 degrees for 25-30 minutes or until a skewer comes out clean. Do not over bake!
  9. 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)

Print Recipe  

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!!

Pumpkin Fudge Brownies

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.

Pumpkin Fudge Brownies

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.

Pumpkin Fudge Brownies

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.
Pumpkin Fudge Brownies

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.
Pumpkin Fudge Brownies
Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.

Pumpkin Fudge Brownies
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.
Pumpkin Fudge Brownies

Transfer the batter to the prepared pan, and spread evenly to the edges.
Pumpkin Fudge Brownies
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.
Pumpkin Fudge Brownies

 

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. 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. 2) Take the chopped chocolate and microwave it for 90 seconds. Whisk the chocolate until very smooth. Set aside to cool.
  3. 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. 4) Beat the eggs in one at a time, until they are completely mixed in, then slowly beat in the cooled melted chocolate.
  5. 5) Sift the flour and coco together, and then slowly add it to the batter, mixing in until it is just combined.
  6. 6) Add the chocolate chips, and mix until just combined.
  7. 7) Transfer the batter to the prepared pan, and spread evenly to the edges.
  8. 8) Bake the brownies at 350 degrees for 25-30 minutes or until a skewer comes out clean. Do not over bake!
  9. 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)