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Whole Wheat Pumpkin Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 586 reviews
  • Author: Paula
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 15 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Whole Wheat Pumpkin Brownies combine the rich, comforting flavors of pumpkin and cocoa for a deliciously moist and wholesome treat. Made with whole wheat flour and spiced with pumpkin pie spice, these brownies are enhanced by the melt-in-your-mouth semi-sweet chocolate chips, delivering a perfect balance of sweetness and warmth. Ideal for fall or when you want a cozy dessert with a healthy twist.

Ingredients

Scale

Dry Ingredients

  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 1 (15 ounce) can pure pumpkin
  • 1 teaspoon vanilla extract

Add-ins

  • 1 and 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly spray a 13x9x2-inch baking dish with cooking spray to ensure the brownies don’t stick.
  2. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, unsweetened cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
  3. Combine wet ingredients: In a separate bowl, whisk the vegetable oil, sugar, eggs, pure pumpkin, and vanilla extract until the mixture is smooth and consistent.
  4. Incorporate dry into wet: Gradually whisk the dry ingredients into the wet mixture, stirring until just combined and smooth.
  5. Add chocolate chips: Fold in the semi-sweet chocolate chips evenly throughout the batter.
  6. Bake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  7. Cool and serve: Allow the brownies to cool completely in the pan on a wire rack. Once cooled, cut into approximately 15 squares and enjoy.

Notes

  • For a richer flavor, use dark cocoa powder instead of regular unsweetened cocoa powder.
  • Ensure not to overbake to keep the brownies moist and fudgy.
  • You can substitute the vegetable oil with melted coconut oil for a subtle flavor twist.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 brownie (approximate)
  • Calories: 180
  • Sugar: 18g
  • Sodium: 110mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 30mg

Find it online: https://piesbypaula.com/whole-wheat-pumpkin-brownies-recipe/