Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and pumpkin pie spice until evenly combined.
- Add the avocado oil, melted butter, and vanilla extract. Stir until the mixture is just moistened and resembles damp sand.
- Add the pumpkin puree and mix with a large spatula until the batter is thick and smooth.
- Stir in half of the chopped chocolate.
- Spread the batter evenly in the prepared pan (it will be thick; use a spatula to smooth the top).
- Sprinkle the remaining chocolate over the surface.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan for at least 1 hour before cutting for maximum fudginess.
Notes
Tips for Extra Fudgy Brownies
• Don’t overbake—check at 28 minutes and remove as soon as the center is just set.
• For even richer brownies, you can use all butter (1/2 cup) or all avocado oil (1/2 cup) if you prefer, but the half-and-half blend gives a nice texture and flavor.
• If you love spice, add a little extra cinnamon or nutmeg.
• Don’t overbake—check at 28 minutes and remove as soon as the center is just set.
• For even richer brownies, you can use all butter (1/2 cup) or all avocado oil (1/2 cup) if you prefer, but the half-and-half blend gives a nice texture and flavor.
• If you love spice, add a little extra cinnamon or nutmeg.