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.
- 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.
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
- 2 cups (350 g) semisweet chocolate chips
- 1 cup (225 g) pumpkin puree
- 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).
- 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.
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.