So, Chocolate Pumpkin Brownies Fudgy Enough for You?

Okay, so, you know how sometimes you just want something chocolatey, but not too sweet, and also a little autumn-ish? That’s exactly how these chocolate pumpkin brownies came about. One rainy October, I found half a can of pumpkin purée (left over form a soup disaster, don't ask) lurking in the fridge. I thought: what if I just, you know, chucked it in my regular brownie mix? The result: totally fudgy, slightly spicy brownies that disappeared so fast, I barely got a square myself. (I might’ve hidden the last one behind the pickles. No regrets.)

Why I Keep Making These (Even When It’s Not Autumn)

I whip up these brownies when I need cheering up, or when I have friends popping round and want to look like I made more of an effort than I actually did. My family goes a bit bonkers for these—especially my brother, who claims he “doesn’t even like pumpkin.” (Yeah, right. He ate three.) They’re just the right mix of gooey middle and those chewy-corner bits, if you’re into that. And if you’re worried about the pumpkin making it taste weird, trust me, it just adds this lovely moistness (ugh, I know, but the word fits). I did once forget the cocoa powder, though. Let’s just say, that batch got renamed "Pumpkin Squares" and no one asked for seconds.

What You’ll Need (But Sub In Whatever’s Handy)

1 cup (about 250g) pumpkin purée – Canned is fine; I've used homemade, but honestly, any brand works.
200g (about 7 oz) dark chocolate, chopped (sometimes I use good ol’ chocolate chips if that’s all I’ve got)
¾ cup (170g) unsalted butter – Melted. Salted works in a pinch, just skip the extra salt later.
1 cup (200g) granulated sugar (Brown sugar is great too, makes it extra fudgy.)
2 large eggs (Room temp if you remember, but I rarely do.)
1 teaspoon vanilla extract (A splash more never hurt anyone)
¾ cup (95g) all-purpose flour (My mate swears by gluten-free flour—works just as well.)
⅓ cup (35g) cocoa powder (Dutch-process is snazzy, but honestly, regular is fine!)
½ teaspoon salt (A pinch more if you like that salty-sweet thing)
Optional: A handful of chocolate chunks, walnuts, or even a swirl of peanut butter if you're feeling reckless

How I Usually Wing It (Step by Step)

Start with the chocolate and butter: Melt together in a saucepan over low heat (I’ve zapped it in the microwave before, but watch it doesn’t burn—learned that the hard way). Let it cool a bit so it doesn’t scramble the eggs.
Mix the wet stuff: In a big-ish bowl, whisk pumpkin, sugar, eggs, and vanilla until it looks smooth-ish. If it looks a bit lumpy, don’t panic, it sorts itself out later.
Add the chocolate: Pour the melted (slightly cooled) chocolate-butter into the pumpkin mix. This is where I usually sneak a taste; don’t judge.
Dry ingredients: In another bowl (or just chuck it right on top, I won’t tell), sift or stir together flour, cocoa, and salt. Tip it into the wet mix. Gently fold together till you don’t see flour anymore. Don’t overmix, or you’ll lose that fudgy magic.
Extras: Toss in any bits you fancy now—nuts, more chocolate, maybe even a handful of dried cranberries if you’re feeling posh.
Into the tin: Line an 8-inch square tin with parchment (I’ve used foil in a pinch, but it stuck a bit). Pour in the batter. Smooth it out, but don’t fuss too much.
Bake: 180°C (350°F) for 25-30 minutes. The top should look just set but the middle might still have a bit of wobble; that’s what you want! If you like them really gooey, check them at 25. (Or, uh, eat with a spoon. No judgement.)
Cool (if you can wait): Let them cool before slicing. Actually, I find they taste even better the next day, after the flavours get all friendly in the tin. But who am I kidding? I usually nick the corner bit as soon as they’re warm enough to handle.

Notes From the Messy End of My Kitchen

Don’t stress if the batter seems thick. That’s what makes them fudgy.
A little underbaking is way better than overbaking here. I once left them in for an hour (got distracted by a dog video); they came out like chocolate bricks.
Oh, and if you end up with only half the chocolate, add a bit more cocoa powder and a splash of milk. It’s not perfect, but it’ll do in a pinch.

Variations I’ve Tried (And One I Regret)

Swapped the chocolate for white chocolate once—too sweet for me, but the kids loved it.
Added espresso powder for a bit of grown-up depth. Not everyone’s cup of tea but worth trying if you love coffee.
Tried swirling in cream cheese—looked good, tasted odd (maybe I used too much?). If you’re braver than me, give it a go, but start with just a little.

About the Equipment (And My Cheapskate Solutions)

An 8-inch square tin is what I use. But if you’ve only got a round cake tin or even those throwaway foil trays, go for it. Might need to check the bake time (and cut triangles instead of squares, but who’s judging?) No electric mixer? Muscle power with a wooden spoon works fine. I once mixed the whole thing with a fork—not ideal, but they still tasted great.

How to Store ‘Em (If They Last That Long)

Keep in an airtight tin or box for up to four days. But, honestly, in my house, they’re always gone by the next afternoon. You can freeze leftovers, wrapped up tight; just defrost and eat cold or zap ‘em for a few seconds for that just-baked warmth.

How We Like to Serve Ours

Cut into big squares (life’s too short for tiny brownies), maybe dusted with icing sugar or a dollop of whipped cream. On chilly evenings, we sometimes pile them into bowls and pour over warm custard. It’s not traditional, but it’s so good. A friend of mine even tops hers with a scoop of salt caramel gelato—reckon she’s onto something.

Pro Tips (From Someone Who’s Messed Up Before)

Don’t skip lining the tin. I once tried to butter and flour it instead—major regret, brownies stuck like glue.
Wait until they’re mostly cool to slice, or you’ll end up with chocolatey crumbs everywhere (unless you like a little chaos).
If you use salted butter, actually, I find it works better if you leave out the extra salt. Otherwise, it’s a bit much.

FAQs I Actually Get Asked (Surprisingly Often)

Do these taste really pumpkin-y?
Not really! The pumpkin just makes them moist, I promise. Kinda sneaky, huh?
Can I make these vegan?
Probably! Swap eggs for flax eggs, and use plant-based butter and chocolate. I haven’t tried it myself (yet), but folks online say it works—here’s a vegan brownie recipe I eyeball for guidance.
What’s the best cocoa to use?
I use whatever’s in the cupboard. Dutch-process is fancy but not essential. Here’s a good explainer if you’re curious: all about cocoa powder.
Can I double the recipe?
Sure! Just use a bigger tin (9x13 should do), and maybe bake a smidge longer—keep an eye on it.
Why do mine sink in the middle?
Oh, that’s normal, actually. Means they’re extra fudgy! If they collapse right down, maybe a smidge too much pumpkin or not baked quite enough, but honestly, just eat with a spoon. Sorted.

Bit of a side note—if you’re into all things pumpkin, I’ve totally fallen in love with the pumpkin bread from Sally’s Baking Addiction. Worth a try when the brownie tin’s empty!

So there you have it. Chocolate Pumpkin Brownies, my way: a bit messy, super easy, and always gone too soon. If you make ‘em, let me know how it goes or what oddball tweaks you come up with—always up for a kitchen experiment!

Chocolate Pumpkin Brownies Fudgy