Description
Delight in these moist and fudgy Whole Wheat Pumpkin Brownies, perfectly spiced with pumpkin pie spice and loaded with semi-sweet chocolate chips. Made with wholesome whole wheat flour and pure pumpkin, these brownies offer a nutritious twist on a classic treat, ideal for fall gatherings or any time you crave a comforting dessert.
Ingredients
Units
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
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 13x9x2-inch baking dish with cooking spray to prevent sticking and set it aside.
- Combine dry ingredients: In a large mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt until evenly mixed.
- Mix wet ingredients: In a separate bowl, whisk the vegetable oil, sugar, eggs, pure pumpkin, and vanilla extract until the mixture is smooth and well combined.
- Combine wet and dry mixtures: Gradually whisk the dry ingredients into the wet pumpkin mixture until fully incorporated, creating a smooth batter without lumps.
- Add chocolate chips: Gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Transfer and bake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the brownies to cool completely in the pan. Once cooled, cut into squares and serve.
Notes
- Use pure pumpkin puree; canned pumpkin pie filling contains added sugars and spices which will alter flavor and texture.
- For a gluten-free option, substitute the whole wheat flour with a gluten-free all-purpose flour blend.
- Storage: Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enhance flavor, you can add a handful of chopped nuts such as walnuts or pecans.
- For dairy-free brownies, ensure chocolate chips are dairy-free or omit.
Nutrition
- Serving Size: 1 brownie (approx. 1/15th of pan)
- Calories: 210
- Sugar: 18g
- Sodium: 115mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
