Pumpkin Chocolate Chip Brownies

Happy Wednesday and first day of October!

Since fall is officially in session there needs to be a dessert post…right? These brownies will not disappoint. And did I mention one of the ingredients is pumpkin? Enough said.

{Side note} There are so many fun fall activities I want to accomplish this season. New soup recipes, pumpkin carving and lots and lots of baking. One of my goals is to complete the #bakingbootcamp challenge. Do any of you follow Joy the Baker? If not, you need to right this instant.  The current recipe challenge is Apple Pie Biscuits. Hold me to it! The challenge is on.

Fall desserts are taking over and I am not complaining. I know there is a running joke that as soon as fall is in the air, every other girl is posting pumpkin lattes, desserts and pancakes. How can we not?? Pumpkin is just that good. These Pumpkin Chocolate Chip Brownies by Punch Bowl are just plain delicious. I added chocolate chips to this recipe because..well..why not. Keep in mind this recipe does take some time. It is not as simple and quick as other recipes, but it is so worth it.


Pumpkin Chocolate Chip Brownies (recipe from here)

You will need the following:

  • 1/2 cup flour
  • 1/4 tsp salt
  • 3/4 cup cocoa powder
  • 1 1/4 cup sugar, plus 2 tbsp
  • 10 tbsp butter
  • 1/2 cup chocolate chips
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/3 cup brown sugar
  • 1 tsp pumpkin spice
  • 1 cup pumpkin puree
  • 1/2 cup heavy cream
  1. Preheat oven to 425 degrees. Grease 9×13 baking dish with nonstick spray.
  2. Brownie: In small bowl beat 2 eggs and vanilla and set aside.
  3. In a double boiler add butter, cocoa, sugar and salt. Mix until mixture becomes batter (about 10 minutes). Remove
  4. bowl from heat and whisk in egg mixture until well combined.
  5. Stir in 1/2 cup flour until batter is smooth, then pour in baking dish. Sprinkle evenly with chocolate chips.
  6. Pumpkin: In a bowl whisk together brown sugar, 2 tbsp sugar and 1 egg until smooth.
  7. Add in pumpkin and spice, mix until well combined. Finish by adding heavy cream, stir until well combined.
  8. Pour pumpkin mixture into brownie mixture and swirl slowly. Do not mix completely!
  9. Bake at 425 degrees for 10 minutes. Reduce heat to 325 degrees and bake for another 18-22 minutes.
  10. Let cool completely. (Ideally overnight or 3-4 hours)

Seafood with a Mexican twist. Up next!


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