Whole Wheat Pumpkin Brownies Recipe
Wholesome and fudgy Whole Wheat Pumpkin Brownies combine the rich flavors of pumpkin and chocolate in a healthier twist on a classic dessert. Made with whole wheat flour and pumpkin puree, these brownies are moist, flavorful, and perfect for autumn or any time you crave a guilt-free treat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 15 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
- Preheat and prepare pan. Preheat your oven to 350°F (175°C). Spray a 13x9x2-inch baking dish with cooking spray to prevent sticking and set aside.
- 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.
- Mix wet ingredients. In a separate bowl, whisk together the vegetable oil, sugar, eggs, canned pumpkin puree, and vanilla extract until smooth and fully combined.
- Combine wet and dry mixtures. Gradually add the dry ingredients to the wet ingredients, whisking until the batter is well combined and smooth with no lumps.
- Add chocolate chips. Fold in the semi-sweet chocolate chips evenly throughout the batter.
- Transfer to pan and bake. Pour the batter into the prepared baking dish, spreading it evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean or with only a few moist crumbs attached.
- Cool and serve. Remove from the oven and allow the brownies to cool completely in the pan before cutting into squares for serving.
Notes
- You can substitute vegetable oil with melted coconut oil for a slight coconut flavor.
- For extra fudgy brownies, try adding an additional 1/4 cup of pumpkin puree.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Warm brownies slightly before serving to melt the chocolate chips for a gooey treat.