My fudgy chocolate brownies have been a reader favorite for over a year now, and today we’re going to add pumpkin to the mix! I took the chocolate brownie recipe and simply swirled in a sweet pumpkin puree. The brownies incredibly indulgent!
You can substitute coconut milk for the cream if you’d like a dairy-free option. Because these are so rich, I cut them into 16 small squares for a sweet fall bite.
Pumpkin Chocolate Brownies (Grain-Free)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
- 1 recipe fudgy chocolate brownies
- 1 cup pureed pumpkin
- 3 tablespoons heavy cream or canned coconut milk
- 2 eggs
- 1 tablespoon coconut sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF and adjust the rack to the middle position. Line an 8 x 8 – inch baking dish with parchment paper (like this). Pour the brownie batter into the baking dish and spread evenly with a spatula.
- Whisk the pumpkin puree, cream, eggs, coconut sugar, pumpkin pie spice and vanilla until smooth. Spoon large dollops of the pumpkin mixture over the brownie batter. Using a knife, swirl the pumpkin puree mixture and brownie batter together. Bake for 30-35 minutes until a cake tester inserted in the middle of the pan comes out with a few moist crumbs (don’t overbake!). Cool and serve.
- I found these are most delicious when served at room temperature.
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