Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: chopped walnuts or chocolate chips for extra texture
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray.
- In a large mixing bowl, combine the melted butter and sugar. Whisk until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and pumpkin puree until fully blended.
- In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add dry ingredients into the wet mixture, stirring just until combined, avoiding overmixing.
- Pour the batter into the prepared pan. Optional: sprinkle with chopped walnuts or chocolate chips for added flavor and texture.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool for 15 minutes in the pan. Transfer to a wire rack, cut into squares, and serve warm or at room temperature.
Notes
- For vegan brownies, substitute eggs with flaxseed or chia seed eggs and use vegan butter or coconut oil.
- Adding chopped nuts or chocolate chips can enhance texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For longer storage, freeze wrapped brownies for up to 3 months and thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie (about 80g)
- Calories: 210 Kcal
- Sugar: 14g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
