These pumpkin brownies have a smooth, fudgy, and moist texture and are made with only three ingredients. This simple one-bowl recipe requires no wheat, dairy, butter, or oil and comes together in approximately five minutes.

THE INGREDIENTS INCLUDE:

Pureed pumpkin:

This recipe’s foundation is canned pumpkin puree. For those who want a more pronounced fall spice flavor in their brownies, canned pumpkin pie mix can be substituted.

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:

– Combine the chocolate and pumpkin in a saucepan and heat until the chocolate is completely melted. To finish the mixture, whisk in the eggs. Optionally, add more chocolate chips for those who want a chocolate blast with every bite.
– Pour the batter into the prepared baking pan and bake for 25 minutes, or until the brownies are completely 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.