Pumpkin Chocolate Chip Brownies – rich, moist and so chocolatey! With pumpkin puree, pumpkin spices, and semi-sweet chocolate chips – they’re like heaven on a plate!
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The countdown continues: only 22 days until Thanksgiving which will mean the end of my pumpkin recipes for the year. I mentioned to you before that I have issues using pumpkin after Turkey Day, so I’m sprinting to get all of my faves to you in time. Today’s Best-In-Show pumpkin dessert is these Pumpkin Chocolate Chip Brownies from my bestie Martha Stewart.
Let’s be honest, there are some pretty good boxed baked goods from Betty Crocker and Ghirardelli. And when you’re busy working, keeping up with house stuff and taking care of those precious cherubs, you don’t exactly have tons of free time on your hands. So why reinvent the wheel? Just get the box mix people! (But don’t tell Martha.)
Then, on the other hand, there are other baked goods that absolutely, positively, must be made from scratch. And that is what we’re talking about today!
The best pumpkin dessert!
Pumpkin Chocolate Chip Squares from The Queen of Baked Goods and all things excellent – Martha Stewart.
I absolutely love these rich, and thick, and choc-o-late pumpkin squares, and I know you will too!
The recipe is pretty simple, and since I’ve been making them for so long I can have them mixed and in the oven in less than 15 minutes.
How to make pumpkin brownies with chocolate chips:
Preheat your oven to 350 degrees. Then line the bottom and sides of a 9-by-13-inch baking pan with tin foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, salt, and set aside.
With your trusty electric mixer, cream the butter and sugar on medium-high speed until it’s smooth.
Then add an egg and vanilla extract and mix on low until combined. Add in pumpkin puree and mix together thoroughly (mixture may appear curdled).
Reduce speed to low, and mix in dry ingredients until just combined.
Then mix in the chocolate chips.
Add the mixture to your prepared pan and bake for 30-35 minutes.
Mmm,mmm! If you’re a fan of chocolate and pumpkin then this is your new best friend.
The pumpkin purée gives them a super-moist texture. The pumpkin pie spices add just a bit of zing, and tons of flavor.
And the chocolate, well, makes them heaven in my belly!
If you make one and only one pumpkin recipe this season, for the love of Betty Crocker and all of mankind, make this one!!!!
Rich, thick, and chocolate pumpkin squares!
- 2 cups all-purpose flour (spooned and leveled)
- 1 tablespoon pumpkin pie spice * See note for making your own pumpkin pie spice
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter at room temperature (2 sticks) *See note for using less butter
- 1 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin puree
- 12 ounces semisweet chocolate chips
Preheat oven to 350 degrees.
Line the bottom and sides of a 9-by-13 inch baking pan with foil, leaving an overhang on all sides.
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled).
Reduce mixer speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, about 30-35 minutes. Cool completely in pan.
- Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.
*If you can't find pumpkin-pie spice, substitute the following:
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
Mix all the spices together and measure out 1 tablespoon for this recipe. This will make more than you need.
*Pumpkin Puree is a perfect option for replacing butter in baked goods. For this recipe I recommend swapping out 1/2 cup of butter (1 stick) for a 1/2 cup of pumpkin puree. In baked goods you can replace butter with an equal amount of pumpkin puree.