Description
This easy pumpkin brownies recipe combines rich cocoa and smooth pumpkin puree for a moist and flavorful treat. Perfect for fall baking, these brownies are sweetened naturally with agave or maple syrup and baked to a perfect fudgy texture.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups pumpkin puree
- ⅓ cup agave syrup or maple syrup
- ¼ cup vegetable oil or canola oil
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F (180 degrees C) and grease a 9×9 inch (17×17 cm) baking pan to prevent sticking.
- Mix Ingredients: In a medium bowl, thoroughly combine the flour, cocoa powder, baking powder, salt, pumpkin puree, agave or maple syrup, and vegetable or canola oil until the batter is completely smooth and uniform.
- Pour and Bake: Pour the batter into the prepared baking pan and bake for 25 minutes. The brownies should be almost set with a slightly wobbly center, ensuring a moist, fudgy texture inside.
- Cool: Remove the pan from the oven and allow the brownies to cool completely in the pan. This resting time helps the brownies finish cooking and firm up properly.
- Serve: Once cooled, cut the brownies into 9 equal squares and enjoy warm or at room temperature.
Notes
- Use canned pumpkin for the best consistency, though homemade pumpkin puree can work as a substitute.
- Add up to ½ cup of your favorite mix-ins such as chocolate chips or nuts to customize your brownies.
- Allow brownies to cool for at least 20-30 minutes before cutting to prevent crumbling and to achieve a warm, soft texture.
Nutrition
- Serving Size: 1 brownie
- Calories: 140 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
