These easy fudgy pumpkin brownies are just 2 ingredients. These brownies don’t require any flour, eggs, butter or oil. The brownies come out very chocolatey and fudgy. The batter takes about five minutes to prepare. These brownies are perfect for when you need a quick brownie.
I love making these brownies this time of year, especially when I need a very quick and easy brownie recipe. I also try to stock up on pumpkin puree since it is on sale right now so that I can make these all year long.
- Pumpkin Puree
- Semisweet Chocolate Chips
Pumpkin Puree: I used canned pumpkin puree but you can use homemade pumpkin puree as well. If using canned, make sure you buy pure pumpkin puree and not pumpkin pie filling which contains sugar and spices.
Semisweet Chocolate Chips: This recipe needs semisweet chocolate chips. Milk chocolate or white chocolate will not work. I made these with Kirkland’s semisweet chocolate chips (the version without any milkfat added).
Brownie Flavor and Sweetness
The brownies are very rich and chocolatey. You don’t taste the pumpkin puree. Because they are made with semisweet chocolate, they have a bittersweet flavor to them. If you like your chocolate very sweet, these might not be for you. If you prefer very dark chocolate like me, then these brownies are perfect.
If you want to give your brownies some added sweetness, you can add chopped chocolate or additional chocolate chips to the batter. I added some chopped chocolate. However, you can just use the same semisweet chocolate chips used to make the batter. Or if you want more flavor contrast, you can stir in milk chocolate chips or white chocolate chips.
These brownies are very fudgy with slightly cakey edges. They are a little more delicate and crumbly because they are only made with 2 ingredients. If you prefer more traditional brownies, try this pumpkin brownie recipe that makes thick, moist and fudgy brownies that are more like traditional bronwies.
How to Make Pumpkin Brownies
The chocolate is first melted until smooth. The pumpkin puree is then stirred in until fully incorporated. If adding chocolate chips/chopped chocolate, stir them in now. The batter is then ready to be baked.
More Pumpkin Recipes
2 Ingredient Pumpkin Brownies
- 1 cup (170 g) semisweet chocolate chips
- 6 tbsp (87 g) pumpkin puree
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch loaf pan with parchment paper.
- In a large microwaveable bowl, add chocolate chips. Heat in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. You can also melt the chocolate on the stove using the double boiler method.
- Add in the pumpkin puree and stir until it is completely and evenly incorporated into the chocolate. If adding additional chocolate chips or chopped chocolate, add it in now and stir until evenly mixed. You can also reserve some of the chocolate chips to sprinkle on top of the batter.
- Pour batter into prepared pan. Bake for about 20-30 minutes or until done (mine was done at 25 minutes). When batter is done, the surface should look like cooked brownies. When you insert a toothpick, the brownie batter should not be liquid but also should not come out clean. What sticks to your toothpick should look like moist crumb rather than uncooked batter.
- Let brownies cool fully before cutting (at least one hour), otherwise the brownies will fall apart when you try to cut them. The brownies will be very fudgy with slightly cakey edges if you eat them the same day they are baked. The next day, the brownies become more dense and chewy. I like them both ways. You can also reheat them briefly in the microwave if you want the leftovers to get back to the just-baked texture.
- These brownies are not super sweet. They are like dark chocolate and have a bittersweet flavor. Their crumb is also more delicate than traditional brownies. See post for more details on brownie sweetness and texture.
- I added chopped chocolate to my brownies but it's completely optional. It does add some more sweetness to the brownies though. You can mix-in semisweet chocolate chips, milk chocolate chips or white chocolate chips. Or you can roughly chop up a chocolate bar like I did. I mixed in 3 tbsp of chopped chocolate and sprinkled an additional heaping 1 tbsp of chopped chocolate on the surface of the batter before baking. Please note white and milk chocolate can only be used as mix-ins, they can't be used to make the brownie batter.
- The cooking time can vary depending on if you add mix-ins, how moist your pumpkin puree is and the brand of semisweet chocolate used. It is a little tricky to know when the brownies are done because a toothpick should not come out clean. You want the batter that clings to the toothpick to look thick and almost like moist brownie crumb rather than liquid uncooked batter.
- Please let brownies cool completely before eating otherwise they will fall apart when you try to cut them.
- I use Good Cook 8 x 4 inch loaf pan.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include mix-ins.
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.