Description
These Pumpkin Pecan Brownies are a moist and flavorful twist on classic brownies, blending autumn spices, pumpkin puree, and crunchy pecans with rich dark chocolate chips for a deliciously comforting treat perfect for fall gatherings or any time you crave a seasonal dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Add-Ins
- 1/2 cup dark chocolate chips
- 1/2 cup pecans, chopped
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the brownies.
- Prepare the baking pan: Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
- Combine wet ingredients: In a large bowl, mix pumpkin puree, melted butter, and sugar until smooth. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet batter, folding gently to combine without overmixing.
- Fold in chocolate chips and pecans: Gently incorporate the chocolate chips and chopped pecans into the batter ensuring even distribution.
- Bake the brownies: Pour the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool and serve: Let the brownies cool in the pan for 10-15 minutes, then transfer them to a wire rack to cool completely before slicing into 16 squares.
Notes
- For a richer flavor, use melted unsalted butter instead of oil.
- Ensure not to overbake to keep the brownies moist and fudgy.
- Chopped pecans can be toasted beforehand to enhance their flavor.
- These brownies freeze well; store them in an airtight container for up to 3 months.
- Use fresh pumpkin puree or canned 100% pure pumpkin for best results.
