These brownies are incredibly fudgy and chocolatey. And they are easy to make with only 2 ingredients. You don’t need flour, eggs or oil to make these brownies and you won’t miss those ingredients at all. Just like traditional brownies, these brownies have a delicate crackly surface and gooey fudgy center.
I love this new brownie recipe I’m sharing with you. It’s my new go-to brownie recipe when I want fudgy brownies and don’t have the time to make traditional brownies. The kitchen smells wonderful when they are baking.
Ingredients
- Semi-Sweet Chocolate Chips
- Pumpkin Puree
Semi-sweet chocolate chips: You can also use semi-sweet chocolate bars, roughly chopped. I used chocolate chips because it is easier to provide an accurate cup measurement.
Pumpkin puree: You will not taste the pumpkin in this recipe. You can use canned or homemade pumpkin puree. I have not tested this with other purees.
You may think these two ingredients will just lead to a solid chocolate bar, but that isn’t the case. I explain more below.
Why this Recipe Works
The key to this recipe working is the pumpkin puree. The pumpkin puree keeps the brownies moist, prevents the chocolate from solidifying and also acts as an egg replacement. When mixed with the chocolate and baked, it creates a cake-like crumb texture.
Brownie Texture
These brownies have a delicate crackly layer on top and a fudgy, not-quite-set gooey center. The brownies are best consumed within a few hours after they are baked. While you can still eat them after that, they do lose their delicate crumb and gooey center and become more firm and like fudge. If you don’t like fudgy brownies, I recommend trying my 2 Ingredient Flourless Brownies recipe which has a more cakey texture.
More Easy Desserts
- 2 Ingredient Chocolate Cake
- 3 Ingredient No Bake Peanut Butter Brownies
- 2 Ingredient Fudge
- Emergency Brownies
2 Ingredient Fudgy Brownies
Ingredients
- 2 cups (350 g) semisweet chocolate chips
- 1 cup (225 g) pumpkin puree
Instructions
- Preheat oven to 350°F. Line an 8 x 8 inch baking pan with parchment paper.
- In a large microwaveable bowl, add chocolate chips. Heat at 1 minute intervals, stirring in between with a spatula, until chocolate is completely melted. This took me 2 minutes total heating time. Alternatively, you can also melt the chocolate on the stove using the double boiler method.
- Stir in pumpkin puree until evenly combined. Try your best to make sure the pumpkin is evenly spread out, as it can be difficult to see once it is covered in chocolate.
- Pour batter into prepared pan. Bake for about 37-45 minutes or until the surface of the brownies is dry and a toothpick inserted comes out with some crumbs clinging. The center of the brownies should still feel soft and not set.
- Let brownies cool for about 30 minutes before serving to give them a chance to set. You can eat them before cooling, but they will be difficult to cut. Brownies are best enjoyed within a few hours after they are baked. They can still be enjoyed after, but the texture changes so I recommend reheating them briefly (see notes for more details).
Notes
- If you eat the brownies within a few hours after they are baked, the outside of the brownie have a crackly delicate surface, a cake-like crumb and the center is gooey and fudgy. If you eat the brownies the day after, they are more solid. The brownies lose the cake crumbs and are no longer gooey. The brownies become more like fudge. However, you can reheat them (in the microwave or toaster oven) and they will get that gooey soft center texture back.
- Baking time can vary depending on how much moisture is in your pumpkin puree. If you aren't sure if your brownies are done, I recommend baking them a few minutes longer rather than less time as it is hard to overbake these brownies.
- You can bake in a 9 x 9 inch pan but your brownies will be quite thin and you will need to reduce baking time.
- Make sure to line your baking pan with parchment paper. Otherwise, it will be very difficult to remove the brownies from the pan.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I used Lily’s dark chocolate chips and added maybe 2 TBSP of peanut butter (I also halved the recipe) sprinkled a little salt and chopped pecans on top. Also had about 1 1/2 tsp of monk fruit sweetener. Cooked up nicely and hopefully will be the taste of sweetness needed while I count calories this month.
We’re glad you enjoyed it! Thanks for sharing your adjustments, too.
Nice grain free dairy free alternative. Very chocolatey and more of a fudgy texture.
We’re glad you enjoyed them!
I’ve attempted these are least four, maybe five times. I desperately want them to work and I want them to be delicious. They have never set. I have baked them for a little longer, a lot longer, and nearly twice as long. And I’ve tweaked the temp. I finally gave up.
We’re sorry to hear this – are you using canned pumpkin puree? It could be the moisture in the puree so maybe try another brand.
can i use part dark chocolate chips, and crushed candy canes
We haven’t tried dark chocolate chips. They should work fine, but your brownies won’t be as sweet. As far as the candy canes, without trying it, it’s hard to say how the brownies will be if you stir the candy into the batter. They may not hold together as well. It might work better to sprinkle the crushed candy over the top? Just be careful not to overdo it because it could weigh down the brownies.
I’m not sure why my batch didn’t bake correctly ( having oven recalibrated!) BUT, delicious. The result was more like a baked fudge and I put it in freezer. It disappeared quickly. Thanks yum
Glad you enjoyed it!
Will these freeze well?
We haven’t tried freezing them. We think they’re best enjoyed not long after they’re baked.
My new favorite recipe! I’m baking a second batch right now!
So glad you love it!
I tried these brownies and I love them they are the best thing I have tasted and so easy to make, will be trying more of your recipes
So glad you love the recipe!
Can you double the recipe
We haven’t tried doubling, but it shouldn’t be a problem – let us know how it works!
It never would set up for me. I followed the recipe to the letter.
We’re sorry to hear that – maybe they didn’t bake long enough? Without knowing more it’s hard to say what might have gone wrong.
White chocolate chips?
Sorry, but we haven’t tried the recipe with white chocolate chips.
Luv your easy recipe. Surely I will try this. THANK YOU FORSHARING.
You’re welcome! We hope you enjoy the recipe.
Hi if we wanted to add some nut butter to this, how much would you recommend?
Sorry, but we haven’t tried that and can’t say for sure.
Thank you so much for posting this recipe! Everyone loves it!
I’m so happy to hear that!
Can this brownie be made with sugar free chocolate chips?
We haven’t tried it with sugar-free chocolate chips. We have another similar 2 Ingredient Keto Brownies recipe that is made with sugar-free Nutella that you might like to try instead.
Wow, 2 ingredients is my kinda cooking! They taste like I spent half a day in the kitchen!
Yeaaaah, way to go thanks for making it simple and still delicious!
I’m so glad they turned out well for you!
Can you use a Sweet Potato puree?
As long as it’s the same consistency as canned pumpkin it should work fine.
My niece & nephew both have egg allergies, with my niece also having a gluten allergy. It’s tough to find things they can have…..i’m definitely going to give this a try!
We hope you love them!
Love baking
We do, too! We hope you give these brownies a try.
Love. to try out new recipes
I.m going to give try.
We hope you enjoy them!
What can i was insted of pumpkin puree?
Sorry, we’ve only tested this recipe with pumpkin puree so we don’t have another suggestion.
They were so good you couldn’t stop at just one
I’m so glad you liked them!
Can you freeze the fudgy brownies?
Sorry, but we haven’t tried freezing them.
Is this requiring 100% pure pumpkin puree, or the pumpkin pie puree?
Pure pumpkin puree is what you’ll want to use.
Looks delicious. Cannot wait to try it.
I hope you enjoy!
Will non dairy chocolate chips work in this recipe?
Sorry I’m not sure
Could you use coco powder in replace of chocolate chips ?
it will not work with just cocoa powder
looks yummy
Thank you!
Could you post the macros if you use sugar free chocolate chips?
Sorry, we don’t have that info – the nutrition information is for what is listed in the recipe.
Could I use unsweetened cocoa powder?
Are you asking if you can substitute the cocoa powder for melted chocolate? If so, you can’t. The brownies will not set with just cocoa powder
Can you make these with sugar free chips?
Sorry, but we haven’t tried it. You might like a similar 2 Ingredient Brownies recipe that uses sugar-free Nutella.
Love to know more recipes ??
We have a lot for you to check out – click on “recipes” at the top of the page in the green bar and you’ll see all of the categories you can browse.