Pumpkin Espresso Brownies
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Diet: Vegetarian, Gluten-Free Option
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons instant espresso powder
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or line it with parchment paper, leaving a slight overhang on the sides to make the brownies easy to lift out later.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is well combined and slightly smooth.
- Add the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract and the pumpkin puree. Ensure the mixture is uniform in color before moving to the dry ingredients.
- Sift in the all-purpose flour, cocoa powder, instant espresso powder, and salt. Use a rubber spatula to gently fold the dry ingredients into the wet mixture. Stop mixing as soon as no more streaks of flour are visible to keep the brownies fudgy.
- Gently fold in the semi-sweet chocolate chips. This adds extra pockets of melted chocolate that pair perfectly with the coffee notes.
- Pour the batter into the prepared pan and spread it evenly with your spatula. Bake for 30 to 35 minutes. You can tell they are done when a toothpick inserted into the center comes out with just a few moist crumbs attached.
- Remove the pan from the oven and let the brownies cool completely on a wire rack. Slicing them while they are still hot can cause them to fall apart, so patience is key for the perfect square.
Find it online: https://www.yucolor.com/desserts/pumpkin-espresso-brownies/