Fudgy Pumpkin Brownies
Super fudgy, quick, easy pumpkin brownies recipe, homemade with simple ingredients. Starts off with brownie mix. Loaded with chocolate chips and pumpkin pie spice.
Servings: 12 Slices
Calories: 238kcal
Ingredients
- 1 can Pumpkin puree 15 oz. can, Not pumpkin pie filling
- 1 box Brownie mix Family size (about 18 oz.), Ghiradelli brand is amazing!
- 1.5 teaspoon Pumpkin pie spice
- ½ cup Mini chocolate chips Semisweet
Instructions
- In a large mixing bowl, add pumpkin puree, brownie mix, pumpkin pie spice and mix until combined. Don't over-mix. If you over-mix, the texture will be very gummy and chewy.
- Stir in chocolate chips.
- Spread brownie batter in a rectangle baking dish (Dimensions: 9x13). Make sure the baking dish is lined with foil paper that's been greased with oil. It makes removal of slices so much easier.
- Sprinkle some more chocolate chips on top if you like.
- Bake at 350 degrees F for 25-30 minutes or until an inserted toothpick in the center comes out with a few sticky crumbs. If it comes out dry, it's over-baked. If you are using the Ghiradelli brownie mix, it will take longer to bake at about 35-40 minutes.
- Remove from oven and let it cool completely at room temperature.
- Use a sharp knife to cut slices and enjoy. I highly recommend chilling in the fridge overnight and enjoying it the next day because it becomes even more fudgy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 5 days.
Nutrition
Calories: 238kcal | Carbohydrates: 41g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 131mg | Potassium: 73mg | Fiber: 1g | Sugar: 27g | Vitamin A: 5529IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg