Description
Deliciously moist and easy-to-make pumpkin brownies that combine the rich flavor of cocoa with the natural sweetness and moisture of pumpkin puree, perfect for a seasonal treat.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups pumpkin puree
- ⅓ cup agave or maple syrup (sugar works too)
- ¼ cup vegetable or canola oil
Instructions
- Preheat the oven. Preheat your oven to 350 degrees F (180 degrees C) and grease a 9×9 inch (17×17 cm) baking pan to prevent sticking.
- Combine ingredients. In a medium bowl, thoroughly mix all the dry and wet ingredients together until the batter is completely smooth and uniform in texture.
- Bake the batter. Pour the prepared batter into the greased pan and bake for 25 minutes, or until the brownies are mostly set with a slightly wobbly center indicating moistness inside.
- Cool the brownies. Remove the pan from the oven and let the brownies cool completely before cutting, allowing them to finish cooking and setting.
- Serve and enjoy. Cut the cooled brownies into 9 squares and serve warm or at room temperature for a delightful treat.
Notes
- Use canned pumpkin for consistent moisture and texture; homemade pumpkin puree can also be used but results may vary.
- Add your preferred mix-ins such as nuts or chocolate chips, but keep total additions under ½ cup to maintain the brownie texture.
- Allow the brownies to cool for at least 20-30 minutes before cutting to let them finish cooking and avoid crumbling.
Nutrition
- Serving Size: 1 brownie
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 130 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
