"Pumpkin brownies! The perfect blend of chocolate and pumpkin that are fudgy, and delicious, & is about to be your new fall baking staple!"
Pumpkin Brownies
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A Note from Feedfeed
Dive into the ultimate autumn dessert with these Pumpkin Brownies. We've got a glorious marriage of rich, fudgy chocolate and those warming pumpkin spices, all in one gooey, decadent square. Whether you're the captain of the fall fan club or just in the mood for some sweet indulgence, these brownies are here to put the "treat" in your seasonal retreat.
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- Recipe Card
Prep time: 15mins
Cook time: 25mins
Serves or Makes: 12 brownies
Recipe Card
ingredients
- 1/2 cup melted coconut oil
- 2/3 cup coconut sugar
- 1/2 cup brown sugar
- 3 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1/4 cup almond milk
- 1/2 cup gluten-free all purpose flour
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/3 cup cocoa powder
- 1/2 cup mini chocolate chips
Method
Step 1
Preheat the oven to 350°F. Line an 8x8 baking tin with parchment paper, leaving some overhang for easy removal.
Step 2
In a large mixing bowl, combine the melted coconut oil, coconut sugar, brown sugar, eggs, and vanilla extract. Mix thoroughly until the sugars are fully incorporated.
Step 3
Add the gluten-free all-purpose flour, pumpkin pie spice, and ground cinnamon to the batter. Mix until all the dry ingredients are well combined.
Step 4
Transfer half of the batter to a separate bowl. To one half, add the pumpkin puree and gently fold it in until the mixture is uniform.
Step 5
To the other half, add the cocoa or cacao powder and mini chocolate chips. Pour in the almond milk and mix until the chocolatey batter is smooth and well combined.
Step 6
Pour about 3/4 of the chocolate batter into the lined baking tin, spreading it evenly.
Step 7
Next, pour the entire pumpkin batter over the chocolate layer in the tin.
Step 8
Finally, pour the remaining chocolate batter over the pumpkin layer. Use a toothpick to create a marbled effect by gently swirling the batters together.
Step 9
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be cautious not to overbake to maintain the brownies' fudgy texture.
Step 10
Remove from the oven and allow the brownies to cool in the pan for a short while. Use the parchment paper overhang to lift them out of the tin, then let them cool on a wire rack.
Step 11
Once completely cooled, slice into approximately 12 brownies.