These pumpkin brownies boast a soft, fudgy, and moist texture with a simple 3-ingredient preparation. No flour, dairy, butter, or oil is necessary for this easy, one-bowl recipe, which takes just about five minutes to assemble.
THE INGREDIENTS:
Pumpkin Puree:
Utilizing canned pumpkin puree forms the base of this recipe. If desired, canned pumpkin pie mix can be substituted for those seeking a more pronounced fall spice essence in their brownies.
Eggs:
Acting as a binding agent, eggs contribute to the structural integrity of the brownies. An alternative eggless pumpkin brownie recipe exists for those desiring an exceptionally fudgy texture.
Semi-sweet Chocolate Chips:
Whether dairy-free or regular, these chocolate chips are melted down to create the fundamental essence of the brownies. They not only provide the chocolate flavor but also contribute to the overall sweetness of the treat.
INSTRUCTIONS:
– Heat the chocolate and pumpkin together until the chocolate is smoothly melted.
– Whisk in the eggs to complete the mixture. Optionally, incorporate additional chocolate chips for those desiring an extra burst of chocolate in every bite.
– Pour the batter into your prepared baking pan and bake for approximately 25 minutes until the brownies are fully cooked.
These indulgent brownies strike a delightful balance between rich chocolate flavor and a subtle hint of pumpkin. While they possess a sweet profile, they are not overwhelmingly so, reminiscent of the taste of dark chocolate brownies. Enjoy this delightful treat, especially during the festive season.
