Best Pumpkin Chocolate Brownies Recipe (No Cocoa Powder)

by Natalia Rudakova
8 minutes read
Best Pumpkin Chocolate Brownies Recipe (No Cocoa Powder)

Welcome to a world of delectable delights! In this article, we’ll explore the scrumptious journey of creating the best pumpkin chocolate brownies without a speck of cocoa powder. We’re going to unravel the magic behind pumpkin puree, discuss the cocoa powder vs. chocolate conundrum, and give you a lip-smacking pumpkin brownie recipe that’ll make your taste buds dance with joy. So, slip on your apron and let’s embark on this culinary adventure!



Traditional Chocolate Brownies

Before we dive into the realm of pumpkin-infused chocolatey goodness, let’s pay homage to the timeless classic: traditional chocolate brownies. These moist, dense, and fudgy squares have held a special place in our hearts for ages. They are the epitome of rich, chocolatey bliss, making them a must-try for all chocolate lovers.


Why Use Pumpkin Puree in Brownies?

Now, the real star of the show – pumpkin puree. You might be wondering, “Pumpkin in brownies? Really?” But trust us, it’s a game-changer! Pumpkin puree not only infuses your brownies with the warm, earthy flavor of pumpkin but also adds a unique, moist texture that’s bound to impress.


The Power of Pumpkin: Moisture and Flavor

Pumpkin puree works like a charm in your brownies. It provides that perfect balance of moisture, ensuring your brownies are never dry or crumbly. The natural sweetness and earthy notes of pumpkin enhance the overall flavor, making them an ideal fall treat.


The Chocolate vs. Cocoa Powder Dilemma

The debate between using chocolate and cocoa powder in baking has kept many bakers awake at night. Let’s break it down:

Chocolate: The Melty Wonder

      • Using chocolate in your brownie batter introduces a deep, rich flavor. The chocolate melts as the brownies bake, creating pockets of gooey, chocolatey goodness with fudgy texture.

    Cocoa Powder: The Unsung Hero

        • Cocoa powder, on the other hand, is pure cocoa solids, offering a more intense rich chocolate flavor without the additional fat and sugar found in chocolate bars.

      Now, here’s where it gets interesting.


      Should You Substitute Cocoa Powder with Chocolate?

      In short, the answer is no. You should not just substitute cocoa powder for chocolate or vice versa, since in that case you will mass up the proportions of fat, sugar and moisture. There’s a proper bakers formular that you should use for such substitutions if there’s a real need. You can find this formula for substituting cocoa powder with chocolate in our Online Culinary Academy. 

      Online Culinary Academy

      Since we’ve crafted our flourless, gluten free pumpkin brownies recipe without cocoa powder with care, science and patience, you’re in for a delightful twist. 

      Instead of cocoa powder, we use melted dark chocolate for that rich, indulgent flavor. The result? A brownie that’s packed with chocolatey goodness, thanks to the melty wonder of chocolate. I.e. chocolate dessert on steroids.


      Embrace the Pumpkin

      But let’s not forget our main attraction—pumpkin puree. When paired with chocolate, it takes your brownies to a whole new level, infusing them with a subtle, autumnal sweetness.

      Pumpkin Brownies Recipe without Cocoa Powder

      Now, it’s time to get hands-on with our pumpkin brownie recipe, all without a trace of cocoa powder. So, gather your ingredients and let’s get baking!


      Best Pumpkin Chocolate Brownies Recipe (No Cocoa Powder)

      Best Pumpkin Chocolate Brownies Recipe (No Cocoa Powder)

      Serves: 5 Prep Time: Cooking Time:
      Nutrition facts: 200 calories 20 grams fat


      • 2 whole eggs
      • 2 egg yolks
      • 1 tsp baking soda
      • 1/2 tsp salt
      • 1 tsp Cinnamon powder
      • 1/4 tsp Star Anise powder
      • 1/8 tsp Cloves powder
      • 5g Grated fresh ginger
      • 1 kg homemade pumpkin puree
      • 155g powdered sugar
      • 400g melted dark chocolate
      • 320g chocolate chips


      1. Preheat your oven to 350°F (175°C).
      2. Line a baking pan 12×8″ (30x20cm) with parchment paper.
      3. Put a small bowl over the double-boiler (Bain-Marie) and slowly melt the dark chocolate (400g).
      4. Meanwhile, whisk the room temperature eggs and yolks together in a large bowl.
      5. Add the dry ingredients and the grated fresh ginger, and thoroughly whisk them in.
      6. Combine with homemade pumpkin puree, or canned pumpkin puree. Stir until smooth.
      7. Add powdered sugar. Mix until well combined.
      8. By this time chocolate should already melt. Carefully take it off the double boiler and whisk in the pumpkin batter.
      9. Gently fold in the chocolate chips for that extra burst of chocolatey goodness.
      10. Pour the batter into the lined baking dish, ensuring it’s spread in an even layer.
      11. Bake for 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
      12. Let your fudgy pumpkin brownies cool in the pan for 5 min, then transfer the whole sheet onto a cooling rack and cool down to room temperature. 
      13. But the fudgy brownies in the fridge to cool down even further and then cut into squares. 
      14. Keep them in the airtight container, if you can keep your hands off them so that they even need any storing :)


      Enjoy the Autumn Bliss

      As the tantalizing aroma of your pumpkin chocolate brownies fills your kitchen, you’ll know you’re in for a treat. These fudgy pumpkin brownies combine the best of both worlds – the earthy charm of pumpkin and the rich, chocolatey goodness of melted dark chocolate.

      Whether you’re a chocoholic or a pumpkin enthusiast, these brownies are sure to win you over. So, grab a glass of milk, a scoop of ice cream, and savor the flavors of pumpkin season. These brownies are the perfect companion on a chilly autumn evening.

      Homemade Pumpkin Puree – Worth the Effort

      While canned pumpkin is convenient, making your own pumpkin puree can take your brownies to the next level. You’ll love the fresh, vibrant flavor it adds. Don’t worry; it’s easier than you think! Simply roast your favorite pumpkin, scoop out the flesh, and blend it into a silky puree.

      For Chocolate Lovers

      If you’re a true chocolate lover, don’t hold back on the dark chocolate. It’s the key to achieving that intense, rich flavor in your brownies. Plus, the melty pockets of chocolate that await you with every bite are pure heaven.

      Vegan Option – Spread the Love

      For a vegan-friendly version, substitute the eggs with a suitable egg replacer, or a 1 to 3 ratio of flax seeds to water (1 tbsp of flax seeds = 1 egg). The result? A batch of mouthwatering, cruelty-free pumpkin brownies for everyone to enjoy.


      Wrapping Up

      In this journey of creating the best pumpkin chocolate brownies without cocoa powder, we’ve learned that combining the rich flavors of dark chocolate and pumpkin puree can lead to fudgy, delectable treats. Whether you’re a chocolate lover, a pumpkin fanatic, or someone just seeking an easy and delicious recipe, these brownies cater to all tastes.

      So, when the leaves start to fall and pumpkin season arrives, it’s time to whip up your batch of pumpkin brownies and indulge in your favorite fall dessert. As you savor each bite of these moist, rich, and flavor-packed delights, you’ll understand why they’re the best brownies to enjoy at any time of year.

      And there you have it—a delightful, mouthwatering pumpkin brownie recipe without a trace of cocoa powder. Make it, savor it, and share the joy with your friends and family. Happy baking!

      Remember, the best results depend on personal preference, so feel free to experiment and make this recipe your own. Happy baking, and may your pumpkin brownies bring you warmth and joy, no matter the time of year.


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