Super fudgy, moist, eggless chocolate brownies made healthier by using pumpkin puree. This easy one bowl recipe makes the most delicious brownies!
I am so in love with this new brownie recipe. You may recall a few months ago I shared with you my zucchini brownie recipe. It’s a recipe I love so much and have made multiple times for friends and family.
When I was making that recipe for the first time, I immediately knew I was going to have to try making a pumpkin version. And this is it!
I think the pumpkin version is just as amazing as the zucchini version. Plus it’s even easier because you don’t have to grate zucchini and you can use canned pumpkin puree.
Using Pumpkin Puree
You can buy canned pumpkin puree at the grocery store. Be sure to use pure pumpkin puree and not pumpkin pie filling.
The pumpkin adds a lot of moisture and structure to these brownies, replacing some of the oil and eggs that would normally go into a brownie recipe. As a result, the brownies are healthier than your classic brownie recipe too.
The flavor of pumpkin puree is very mild so you will likely not taste it in this recipe. I was not trying to make pumpkin flavored brownies– the goal was to make chocolate brownies.
These brownies rise higher than traditional brownies, almost cake-like. However, the brownies are incredibly moist and fudgy, which make them feel more like brownies than cake. If you love fudgy brownies you should check out my Dulce de Leche Brownies, too!
Making the Brownie Batter
- Everything is mixed in one bowl with a whisk and large baking spatula.
- First, you whisk together all the dry ingredients until they are evenly mixed.
- Then you add in the oil and vanilla and mix into the dry batter until everything is lightly coated in oil. The batter will be very dry and sand-like.
- Once everything is moistened, you add in the pumpkin puree. Stir with a large spatula until batter is smooth and thick. Then stir in half the chopped chocolate. The batter will be so thick that you will need a spatula to spread it out, so don’t be alarmed that it doesn’t pour out easily.
- Dump batter into prepared 9 inch x 13 inch baking pan. Spread the batter evenly across the pan with your spatula. It will not be completely smooth, but this is okay because it will spread out more when it is baking.
- Finally, sprinkle remaining chopped chocolate over batter surface before placing the brownies into the oven to bake.
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/2 cup vegetable or canola oil
- 2 tsp vanilla extract
- 2 1/2 cups pumpkin puree
- 1 cup roughly chopped semisweet chocolate
- Preheat oven to 350°F and line a 9x13 inch baking pan with parchment paper.
- In a large bowl add flour, sugar, cocoa powder, baking soda, salt. Whisk until evenly mixed.
- Add in oil, vanilla. Stir until all the batter is just moistened. It should resemble sand.
- Stir in pumpkin. Mix with a large spatula until the batter becomes smooth. The batter will be quite thick.
- Stir in 1/2 cup of chopped chocolate. Pour batter into prepared baking pan. Use spatula to spread batter evenly across pan and smooth surface.
- Sprinkle remaining chocolate across surface of the batter. Bake for 28-30 minutes. Toothpick insert should have a few crumbs clinging and the batter should no longer be liquid inside. Allow brownies to cool for one hour so that they can set before cutting and serving. If you try to cut them right away, the crumb will still be loose and it will be hard to cut the brownies without them falling apart.
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.