Ingredients
16 brownies
- ▢½ cup melted butter
- ▢1 cup chocolate chips
- ▢2 eggs
- ▢1 cup granulated sugar
- ▢1 tsp vanilla extract
- ▢1 cup flour, all purpose or gluten free flour
- ▢2 tbsp cocoa powder
- ▢⅔ cup pumpkin purée
- ▢2 tbsp avocado oil, or vegetable oil
- ▢½ tsp pumpkin pie spice
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch by 8 inch pan with parchment paper.
- Combine melted butter and chocolate chips. Stir until completely smooth and melted. If needed, quickly microwave. Then, set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 3 minutes, until frothy and light.
- Then, add in vanilla and flour. Stir to combine.
- Divide this batter equally into 2 bowls.
- Pour melted chocolate mixture and cocoa powder into one of the bowls. Stir to combine.
- In the other bowl, add pumpkin purée, avocado oil and pumpkin pie spice. Stir to combine.
- Pour the chocolate mixture into the lined pan. Then drop dollops of the pumpkin mixture on top.
- Use a knife to swirl together. Sprinkle extra chocolate chips on top if desired.
- Bake for 27 to 30 minutes or until toothpick inserted comes out with only moist crumbs.
- Finally, remove from oven. Allow brownies to cool for 1 hour before slicing into.
Notes
- Use high quality chocolate chips. This is a big flavor. Sugar free chocolate can be used, but the brownies will not be as shiny on top.
- Stir melted butter and chocolate chips until fully melted. If needed, microwave for 10 to 15 seconds.
- Both all purpose and gluten free 1 to 1 flour work well. Do not use another flour.
- Feel free to swirl the pumpkin as much or as little as desired.
- Bake until toothpick inserted comes out with moist crumbs.
- These brownies are gooey and fudge like. Allow them to cool before slicing into.
- Store covered at room temperature for up to 3 days.
