Pumpkin Brownies With Pecans and Chocolate Chips

Forgive me once again, I’ve not updated in a couple of weeks, but I’m doing what I can. I’ve been fighting off a cold for a week or so and no one wants anything you’ve cooked when you’ve been coughing all over it. People are weird like that, who knew? Anyway, it’s Pumpkin Brownies this week, just in time for National Brownie Day, which is December 8th.

pumpkin pecan brownies

This recipe came from AllRecipes.com, by one CroqueMadame and it’s pretty much a straight reproduction this time. But do what you want, that’s the cool part about baking, substitute what you’ve got on hand if it works great, if it doesn’t, well that’s another story. I’m sure we’ve all got some half-baked failures hiding in our pantry. Hopefully, you dig what I’m writing about.

Anyway, I’ll just get on with the recipe.

Pumpkin Brownies With Pecans and Chocolate Chips

  • 3/4 of a cup of flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 3/4 cup of butter, melted (I chose not to melt mine)
  • 1 1/4 cup of white sugar
  • 2 teaspoons of vanilla extract
  • 3 eggs
  • 1/4 of a cup of cocoa powder
  • 1/2 cup of chocolate chips your choice (I went with the mini semi-sweet variety)
  • 1/2 cup of pumpkin puree (I used the canned variety)
  • 1/2 cup of chopped pecans (I put mine in a tablespoon or so of butter, tossed it into a ramekin and put it into the oven at 350 degrees for 10 minutes) *The original recipe calls for walnuts, but as I’ve stated a few times the lady of the house is allergic, so this is my go to variety of nuts. Pick walnuts if you prefer, whatever sails your boat.
  • 3/4 of a teaspoon of ground cinnamon
  • 1/2 teaspoon of ground cloves
  • 1/2 teaspoon of ground nutmeg

1. Preheat your oven to 350 degrees. Grease up an 8 inch square pan, or maybe you have one of those fancy brownie pans that snakes around so that it’s all edges. You’re fancy. For the record, unless it’s a good brownie I’m not into the edges.

2. Combine your flour, baking powder and salt in a medium sized bowl. (You’ll use this later with half of the batter)

3. Using another bowl (or your stand mixer bowl) mix up your butter, vanilla and sugar. Beat those eggs in one at a time.

4. Add in flour mixture. Mix well. Divide your mixture in half. Place half into that bowl we dirtied in step two.

5. In one bowl drop in the chocolate chips and cocoa powder and stir well.

6. In the second bowl, stir in the pumpkin, cinnamon, ground cloves, and ground nutmeg.

7. Now, take half of the chocolatey batter and spread it on the bottom of the brownie pan.

8. Back to the other bowl, spread half of the pumpkin mixture over the chocolate.20121206_215931[1]

9. Back to the chocolate batter, spread on top of pumpkin batter.


10. Last layer of pumpkin goes on top.


11. Bake for 40-45 minutes or so, or until a toothpick, cake tester, or knife comes out clean.


12. Enjoy your brownies! Contrary to what Will Ferrell’s Anchorman character Ron Burgundy said, milk is a good choice with brownies.

I’ve been wanting to try out some brownies for a little while and I picked up some pumpkin and I think this was a good use. A veritable win/win situation. The only real problem with brownies, especially if you plan to share is that they go really fast if they’re any good. You may want to consider making a pan for yourself and one to share with the friends and family.

That’s all I have for you for this recipe. Until next time, I stole this baking.


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