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- 1 cup canned pumpkin puree - 1/2 cup unsweetened cocoa powder - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil or melted coconut oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1 cup all-purpose flour - 1/2 cup chocolate chips (semi-sweet or dark) These ingredients create a rich, moist brownie. The pumpkin puree gives it a nice texture. Cocoa powder adds a deep chocolate flavor. Both sugars add sweetness and depth. Using vegetable oil or coconut oil makes it moist and fudgy. Eggs help bind everything together. Vanilla extract adds warmth. Baking soda gives rise, while salt brings out flavors. Spices like cinnamon and nutmeg enhance the taste. All-purpose flour provides the structure. Finally, chocolate chips make every bite special. Each brownie has about 150 calories. They contain roughly 22 grams of carbs and 7 grams of fat. You'll also find about 2 grams of protein and 10 grams of sugar per serving. If you want to swap sweeteners, try using honey or maple syrup. For a gluten-free option, replace all-purpose flour with almond flour or a gluten-free blend. These changes will still give you a tasty treat while catering to different diets. First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab an 8x8-inch baking dish. You can either grease it with oil or line it with parchment paper. Lining makes it easier to lift the brownies out later. Now, let’s mix the ingredients. In a large bowl, combine the canned pumpkin puree, cocoa powder, both sugars, and oil. Stir this mixture until it’s smooth and well blended. Next, add the two eggs and vanilla extract. Whisk until everything is creamy. Then, sprinkle in the baking soda, salt, ground cinnamon, and nutmeg. Mix well to combine. Finally, gradually add the all-purpose flour. Stir until just combined; be careful not to overmix. You want the batter to be thick and fudgy. Fold in the chocolate chips, ensuring they are evenly spread throughout. Pour the brownie batter into your prepared baking dish. Smooth the top with a spatula for an even bake. Place it in the oven and bake for 25 to 30 minutes. To check if they are done, use a toothpick. Insert it into the center; it should come out mostly clean with a few moist crumbs. Let the brownies cool in the pan for about 10 minutes before moving them to a wire rack. This cooling step helps them set up nicely. To keep your brownies fudgy, avoid overmixing the batter. When you add the flour, mix just until combined. Overmixing can make the brownies tough. Bake them for about 25 to 30 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs. You can boost the flavor by adding extra spices. A pinch of ginger or cloves adds warmth and depth. Using quality chocolate chips is key too. They melt beautifully and enrich the brownie taste. Choose semi-sweet or dark chips for the best results. For a great presentation, cut brownies into neat squares. A light dusting of powdered sugar gives them a nice touch. Serve on a rustic wooden board with scattered chocolate chips for a fun look. Add a dollop of whipped cream on top to make them even more special. {{image_2}} You can easily add nuts to your brownies. Chopped walnuts or pecans give a nice crunch. Just mix in about half a cup into your batter. If you want to switch things up, try swapping the chocolate chips for dried fruit or even peanut butter chips. This adds new flavors and textures to your brownies. Want to add a kick? Try mixing in a tablespoon of espresso or coffee. This will deepen the chocolate flavor. You can also brighten your brownies with orange zest. Just add about a teaspoon for a fresh, citrusy taste. These simple tweaks make your brownies unique and delicious. If you want vegan brownies, replace the eggs with flaxseed. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. For a low-sugar option, use a sugar substitute like stevia or monk fruit. This way, you can enjoy a treat without all the sugar. To keep your brownies fresh, store them at room temperature. Place them in an airtight container. This helps maintain their fudgy texture. You can also cover them tightly with plastic wrap. They will stay soft and tasty for up to three days. For longer storage, freezing is a great option. First, let the brownies cool completely. Then, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. Squeeze out all the air before sealing. To thaw, take them out and leave them at room temperature for about an hour. These brownies will last about three days at room temperature. If frozen, they can last for up to three months. Just remember to check for any freezer burn before eating. Enjoy your brownies whenever you crave a delicious treat! Yes, you can use fresh pumpkin. Start with a small pumpkin. Cut it in half and remove the seeds. Bake the halves face down at 350°F until soft, about 30-40 minutes. Once cool, scoop the flesh. Blend it until smooth. Measure out one cup for your recipe. Fresh pumpkin gives a great taste, but ensure it is well pureed to avoid chunks in your brownies. To check if your brownies are ready, insert a toothpick into the center. If it comes out mostly clean, they are done. A few moist crumbs are okay; it means they stay fudgy. Keep an eye on baking time. Start checking at 25 minutes to avoid overbaking. Yes! For gluten-free brownies, use almond flour or a gluten-free all-purpose mix. These options work well and keep the texture moist and tasty. Just ensure your flour is certified gluten-free to avoid cross-contamination. To cut brownies neatly, let them cool completely. Use a sharp knife and cut straight down. Clean the knife between cuts for clean edges. For a fancy look, dust them with powdered sugar. You can also serve them on a rustic wooden board with a dollop of whipped cream on top. This adds a nice touch! These brownies combine canned pumpkin and cocoa for a tasty treat. You learned how to mix ingredients, bake, and store them well. Remember, you can customize with nuts or spices for fun flavors. Try different sweeteners and gluten-free options to fit your needs. Enjoy serving these delicious brownies to friends and family. Experiment with variations to make them your own. Happy baking!

One-Bowl Pumpkin Brownies

Indulge in the ultimate fall treat with these One-Bowl Pumpkin Brownies! Combining rich chocolate flavor with the warmth of pumpkin, these fudgy brownies are easy to make and require just one bowl for mixing. Perfect for dessert lovers, they are a delightful way to celebrate the season. Click through to discover the simple recipe and impress your friends and family with this deliciously moist dessert. Don’t miss out on this pumpkin goodness!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsweetened cocoa powder

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil or melted coconut oil

2 large eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 cup all-purpose flour

1/2 cup chocolate chips (semi-sweet or dark)

Instructions
 

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.

    In a large mixing bowl, combine the pumpkin puree, cocoa powder, granulated sugar, brown sugar, and vegetable oil. Mix well until smooth.

      Add the eggs and vanilla extract to the bowl. Whisk until fully incorporated and the mixture is creamy.

        Sprinkle in the baking soda, salt, ground cinnamon, and ground nutmeg. Stir to combine.

          Gradually add in the flour, mixing until just combined. Be careful not to overmix; the batter should be thick and fudgy.

            Fold in the chocolate chips, ensuring even distribution throughout the batter.

              Pour the batter into the prepared baking dish, smoothing out the top with a spatula.

                Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are acceptable).

                  Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 brownies

                      - Presentation Tips: Cut the brownies into squares and dust them lightly with powdered sugar. Serve them on a rustic wooden board with a few chocolate chips scattered around for decoration. Enjoy with a dollop of whipped cream on top for an extra treat!