Sweet Harvest Pumpkin Brownies
Sweet Harvest Pumpkin Brownies are made with a secret delicious ingredient and are the ultimate autumn treat. Dark chocolate and pumpkin batters are swirled together to make a pretty and easy dessert.
Guess what? I have ANOTHER pumpkin recipe for you! Now that it's officially autumn, all I want to do is eat pumpkin every day in every possible way. I don't know what it is about the changing seasons that brings on a month-long major pumpkin craving every year. You with me?
I'm fighting this whole transition into fall and winter thing, as I do every year as though I think it will stop it from happening. I *might* have mentioned that I'm not a big fan of the getting cold and totally cold seasons. I'm sipping on hot tea wrapped in a blanket as I write this, and I can assure you that it is NOT that chilly here. I can see a few brave souls walking down the road with tee-shirts on. I'm the biggest cold weather wimp there is.
Cheesy transition about how the only good thing about the cold weather is the food.
Yikes, that was bad. Will you forgive me if I pass a plate of pumpkin brownies your way?
Do you see those magical swirly chocolate pumpkin brownies? āļøāļøāļø
There's a secret ingredient in there. Can you guess what it is?
Ok ok, I won't make you guess. I've snuck in my newest favorite tea. That's right, there is tea in these brownies. Sweet Harvest Pumpkin tea, to be exact. It's sweet and tastes like pumpkin pie. Swoon.
Brownies often have boiling water mixed into the batter to bring out the flavor of the cocoa and help it dissolve. I've swapped the water with a cup of tasty hot tea for extra sweet pumpkin flavor.
And if you love pumpkin desserts, also try this pumpkin cinnamon swirl banana bread!
Popular Pumpkin Desserts
Pumpkin Brownies
If you love this recipe as much as we do, let us know with a 5-star rating!
Ingredients
- Ā¾ cup dark chocolate chips
- Ā¼ cup butter
- 2 cups all-purpose flour
- 1 Ā½ teaspoons baking powder
- Ā½ teaspoon sea salt
- 2 large eggs
- 1 Ā½ cups granulated sugar
- Ā½ cup melted butter
- 1 cup brewed tea, at room temperature
- 1 teaspoon vanilla
- 1 cup canned pumpkin, NOT pumpkin pie filling
- 1 Ā½ teaspoons pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees. Grease a 9×11-inch baking dish and dust it with cocoa powder. Melt the chocolate chips with Ā¼ cup of butter in a pan over low heat or in your microwave.Ā¾ cup dark chocolate chips, Ā¼ cup butter
- In a medium-sized bowl, whisk the flour, baking powder, and salt.2 cups all-purpose flour, 1 Ā½ teaspoons baking powder, Ā½ teaspoon sea salt
- In a large bowl, beat the eggs and sugar for one minute. Add the melted butter, tea, and vanilla and beat again.2 large eggs, 1 Ā½ cups granulated sugar, Ā½ cup melted butter, 1 cup brewed tea, 1 teaspoon vanilla
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be runny.
- Put 2 Ā½ cups of batter into another bowl – save dishes and use the flour bowl! Mix the pumpkin and pumpkin pie spice into one of the bowls. Mix the melted chocolate into the other bowl.1 cup canned pumpkin, 1 Ā½ teaspoons pumpkin pie spice
- Pour Ā¾ of the chocolate batter into the baking dish and smooth the top. Add Ā¾ of the pumpkin batter and gently smooth the top, trying not to mix the batters. Dot the remaining chocolate and pumpkin batters on top then shake the pan gently to help the batters settle so they're mostly smooth on top. Then, take a knife and run it through the batter 3 or 4 times lengthwise and across the pan to create a marbled effect.
- Bake the pumpkin brownies in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Let the brownies cool for 30 minutes before removing them from the pan. Slice them into 12 pieces and serve.
I didn’t find these fantastic. Wondering if we did something wrong, because they didn’t rise very much, and the pumpkin flavor is mild. I wanted a pumpkin brownie recipe without cream cheese, and this was the only one I found. I might try it again in the fall with some additions. More pumpkin, another egg, more spices. Already replaced some of the white sugar with brown sugar for depth of flavor, and sprinkled high quality dark chocolate chips on top. Maybe those prevented the batter from rising? I’ve never had that problem before with brownies, but the batter was very thin, more like cake batter than brownie batter.
Kristen, I like very much your recipe blog.
Do you have cook books with these salivating recipes all? I have not used this one either. I have your folder on my email.
I have a special place in my palate for brownies and will rate it because of the visual.
I would to meet you some time in our future.
Joann Robbins
Thank you so much for reading The Endless Meal and for keeping the recipes in a special place in your email. That is so sweet! I don’t have any cookbooks yet, but maybe in the future. š
How fun and pumpkiny flavorful are these!? Love baking and cooking with tea! So unexpected but brings such an incredible flavor profile!
Thanks, lovely! It was my first, but definitely not my last, time baking with tea!