Peanut Butter Pumpkin Brownies

peanut butter pumpkin brownies

These Peanut Butter Pumpkin Brownies could have been called other names – like “flourless, oil-free brownies”* or “one bowl brownies” or even “superfast brownies.” But, I figured key ingredients was probably the best way to go. Those other benefits aside, this speedy recipe results in a gooey, chocolatey treat that is equally as delicious served warm or after an overnight in the fridge.

 

For folks that aren’t huge peanut butter or pumpkin fans, I’ll also mention that both flavorings are fairly mild. The peanut butter add a bit of depth and the pumpkin ensures that the recipe isn’t dry (and that we don’t miss the oil) but neither flavor is overpowering.

 

I should mention that for this month, we’re sticking with one-bowl dessert recipes. Sweets that come together quickly but don’t require much fuss. Knowing Streusel and myself, I’m also predicting this will mean a month heavy on chocolate, but we’ll have to wait and see if I’m correct on that point! 😀

 

* I promise these are still delicious, despite the lack of these beloved ingredients

 

 

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Peanut Butter Pumpkin Brownies


  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 brownies 1x
Scale

Ingredients

  • ¾ cup peanut butter
  • ½ cup sugar
  • 1 cup canned pumpkin
  • ¼ cup cocoa powder
  • 1 egg
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup chocolate chips + extra handful for top
  • ½ cup chopped pistachios, almonds or another nut (optional)
  • extra kosher salt to sprinkle

Instructions

  1. Preheat oven to 350. Spray an 8×8 glass baking dish with cooking spray
  2. Mix all the ingredients, except the extra chocolate chip and nuts, in a large bowl until combined
  3. Pour the batter in to the glass baking dish, smoothing the top out with a rubber spatula. Sprinkle the extra chocolate chips and optional nuts across the top (it doesn’t hurt to give them a little nudge to poke down in to the batter), and sprinkle with a bit more kosher salt
  4. Bake for 30-40 minutes, until a tester put in the center of the brownies comes out with just a few fudgy crumbs.
  5. Let cool (at least somewhat!) before digging in; once entirely cool, the brownies can be stored in the fridge without fear of losing any of their texture

  • Category: dessert

 

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