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Easy One-Bowl Pumpkin Brownies Recipe with Rich Chocolate Ganache

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These easy one-bowl pumpkin brownies with rich chocolate ganache offer a perfect balance of cozy fall flavors and indulgent chocolate, delivering moist, tender brownies topped with a silky ganache layer.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • ½ cup (50g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips
  • ⅓ cup (80ml) heavy cream, warmed
  • 1 tablespoon (14g) butter (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
  3. Add the granulated sugar and brown sugar to the dry ingredients and stir lightly to combine.
  4. Make a well in the center of the dry mix and pour in the vegetable oil, pumpkin puree, eggs, and vanilla extract.
  5. Whisk everything together gently but thoroughly until the batter is smooth, thick, and glossy with no dry flour visible. Do not overmix.
  6. Pour the batter into the prepared pan and spread evenly with a spatula.
  7. Bake for 30-35 minutes. Check at 30 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter. If too gooey, bake 3-5 minutes longer.
  8. While brownies bake, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer—do not boil.
  9. Remove cream from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir gently until smooth and glossy. Stir in butter if using.
  10. Once brownies are out and slightly cooled (about 10 minutes), pour the ganache over the top and spread evenly with a spatula.
  11. Allow the ganache to set for at least 30 minutes at room temperature or refrigerate for faster setting.
  12. Slice brownies using the parchment paper overhang for clean edges.

Notes

Use almond flour for a gluten-free version (texture will be denser). For dairy-free ganache, substitute coconut cream for heavy cream and use dairy-free chocolate chips. Fresh pumpkin puree in fall gives better flavor than canned. Warm ganache gently if too thick to spread. Let ganache cool slightly before pouring to avoid soaking into brownies. Avoid overbaking to keep brownies fudgy.

Nutrition

Keywords: pumpkin brownies, chocolate ganache, one-bowl brownies, fall dessert, easy pumpkin dessert, moist brownies, rich chocolate

Find it online: https://clunkcook.com/easy-one-bowl-pumpkin-brownies-recipe-with-rich-chocolate-ganache/