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.
Ingredients
- 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.
Brownie Texture
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
Ingredients
- 1 cup (170 g) semisweet chocolate chips
- 6 tbsp (87 g) pumpkin puree
Instructions
- 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.
Notes
- 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.
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.
Very much ch like a fudge! I prefer these colder than room temp, since where I am is 70-80*F if not more on any given day.
We’re glad you loved the recipe!
It took me 3 weeks to find pumpkin purée, in the foreign markets where I live in Bangkok, and was finally able to make these. I plan to make most of your pumpkin purée recipes in the week to come as I bought four cans! These are very good! Like fudge. Not as crazy about it as I thought, but worth it! Looking forward to the egg free and other hopefully tasty recipes I have been following here, very soon.
We’re glad you could find some!
2 lngredient pumpkin Brownies (no Flour, Eggs ?
We’re happy you loved it!
I didn’t rate the recipe because I haven’t tried it yet. I was wondering if you’ve tried it with 100% chocolate chips (no sugar.) Or, if anyone else has.
As a diabetic, I try to stay below 20 grams of sugar in a 24-hour period.
I grew up loving milk chocolate, but have trained myself over time to only eat 90-100% cacao chocolate. This is too bitter for many people, but, I enjoy it. I’d love to try this recipe, but thought I’d see if you had tried it this way, first.
We’ve only tried it with semisweet chocolate. It may work with 90 to 100% cacao chocolate but, as you mentioned, the brownies will be more bitter and barely sweet. Let us know if you try it – we’d love to know how it works for you.
These are delicious, but even though I followed the recipe exactly, these were basically a tenth of an inch tall, nothing like the picture shown. I saved mine as a mix in for ice cream, but I won’t be making them again.
What size pan did you use?
MIND BLOWN… Was skeptical at first like, “no binder? How the h*ll?” But out the gate doubled the recipe IN CASE it came out right.. and OH BOY did it ever.. BUT I altered the pumpkin quantity.. 11 tablespoons of pumpkin to 2 cups of Toll House semi sweet chocolate.. AFREAKINGMAZING!!!! A MA ZING!!!
We’re so glad you loved it!
Ok, I had to let you know that my husband HATES any & all squash. But… he LOVES this recipe! He’s actually eating squash ? So Thank you again!!
That’s so great! We’re so glad he loves the brownies.
So bafflingly good I forgot to rate it apparently.
It isn’t that I wanted this recipe to fail, it’s just that it made no sense that it could possibly work. So I waited for reviews, and no one was biting. And I decided, for science, maybe it just had to be me.
This is delicious. It’s rich and fudgy. It is baffling levels of good. You can lick the batter from the bowl without knowing there’s pumpkin in it at all. I’m on my second batch in two weeks and this time I doubled it. It makes no sense and I almost don’t even care. But if I have to keep making and eating it to figure it out, for science, guess them’s the breaks.
thanks for sharing your review!
Im not sure what I’m doing wrong, I’ve tried 2 batches of this and it’s not baking right. The first time I used cooking spray instead of parchment paper and added a little extra pumpkin. When it came out runny I said I would follow the recipe exact. But it’s coming out runny again. After baking for 45 minutes it looks like runny batter. It’s a shame because it tastes great… But the consistency is off.
It sounds like you may have added too much pumpkin to your second batch or you didn’t add enough chocolate. It should not take anything close to 45 minutes. What kind of chocolate are you using? The recipe will only work with semisweet, it will not work with milk or white chocolate.
I wonder if I could double the recipe and use an 8×8 square pan?
that should be fine
Just want to confirm these are made in a loaf pan? Can a regular 8×8 brownie pan be used?
You would need to double the recipe for an 8 x 8 pan
Hello, love your recipe..!! Have made it, and this is our new brownie recipe, since my sister-in-law is gluten intolerant 🙂 Thank you..!!
QUESTION: Can these be made using cocoa powder instead of the chips do you know? Tyvm 🙂
it will not work with cocoa powder instead of chocolate chips
I want to have more recipe
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That’s great idea, must try! I think adding some walnuts would be good. Thanks!
Let us know how it works with walnuts!
This looks great! Do you think it would work with something like Lillys sugar free chocolate?
I don’t think it will work with Lily’s sugar free chocolate.