I love brownies. I’ve tried many, many different brownie recipes over the years, and even the failures tasted pretty good.
So it’s with a dose of reverence that I say: These may very well be the best brownies I’ve ever made.
After I tasted the first one, I was tempted to drive to my children’s school to pull them out early. I wanted to confirm that these were as good as I thought they were. The kids are my trusted critics.
I didn’t drive over there, though, but instead distracted myself with other tasks as the day wore on.
When the end of the school day finally came, my son (who doesn’t love chocolate, and can’t stand anything “dark chocolate”) and my daughter (the dark chocolate lover) confirmed my initial reaction. As my 9-year-old daughter took a bite, her eyes got wide, and then the smile came. These are really, really good brownies, regardless of where you fall on the milk-chocolate-vs.-dark-chocolate spectrum.
Pumpkin has a way of working magic with the texture of baked goods. It produces just the right amount of moisture, and the result is dense and tender at the same time. These don’t taste like pumpkin, but the pumpkin does have a big impact on them.
For the dark chocolate, you can use your favorite bar or try Baker’s Unsweetened Chocolate. You could even use melted chocolate chips if that’s what you have on hand.
I really hope you try these. If you do, come back and let me know what you think.
Here’s a quick video that shows just how easy it is to make these brownies:
$.52 per serving
Preheat the oven to 350 degrees and grease a 9 x 13 inch pan.
In a small bowl, combine the flour, cocoa powder, and salt. Set aside.
Melt the chocolate and the coconut oil (or butter) in a double boiler. Set aside to cool slightly.
In a large bowl, combine pumpkin puree, maple syrup, eggs, and vanilla. Add the melted chocolate mixture and stir to combine well.
Add the dry ingredients to the wet ingredients and mix well. Transfer the batter to the baking pan.
Bake for 25-30 minutes, or until they’re set and a toothpick inserted in the center comes out with little bits of brownie stuck to it. In this recipe, if you wait until the toothpick comes out clean, the brownies may be overcooked.
I prefer these with gluten-free flour, but they work with white whole wheat flour too. If you use whole wheat flour, add an extra tablespoon or two of pumpkin puree because whole wheat flour is thirstier than my gluten-free flour mix.
Pumpkin Brownies Price Breakdown
This recipe costs a total of $7.86 to make, or $.52 per brownie. That’s using higher-priced ingredients like gluten-free flour and coconut oil, so you’ll spend less on this recipe if you use whole wheat flour and/or butter. Either way, $.52 for a delicious, real food brownie is much less than you’d pay for something of this quality at a bakery. Try these pumpkin brownies for a delicious fall treat.