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To make salted caramel chocolate pumpkin brownies, gather these ingredients: - 1 cup pumpkin puree - 1/2 cup unsweetened cocoa powder - 1 cup all-purpose flour - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, melted - 3 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon salt - 1/2 cup chocolate chips (dark or semi-sweet) - 1/2 cup salted caramel sauce (store-bought or homemade) - Flaky sea salt, for garnish You can swap some ingredients if needed: - Use almond flour for gluten-free brownies. - Replace unsweetened cocoa powder with carob powder for a different taste. - Try using coconut oil instead of butter for a dairy-free option. - Brown sugar can be replaced with coconut sugar for a healthier choice. Selecting quality ingredients enhances flavor: - Pumpkin Puree: Look for 100% pure pumpkin. Avoid pumpkin pie filling, as it has added sugar and spices. - Cocoa Powder: Choose high-quality unsweetened cocoa for rich flavor. Dutch-processed cocoa gives a smoother taste. - Butter: Use unsalted butter for better control over salt levels. - Chocolate Chips: Opt for high-cocoa content chocolate chips for intense chocolate flavor. Dark chocolate adds depth. - Caramel Sauce: If making homemade, use fresh ingredients for the best taste. Store-bought should have a smooth consistency without additives. First, preheat your oven to 350°F (175°C). This step ensures even baking. Next, grab an 8x8-inch baking pan. You can grease it with butter or oil. Alternatively, line it with parchment paper for easy removal. In a large bowl, add 1 cup of pumpkin puree. Then, pour in 1/2 cup of melted unsalted butter. Next, add 1 cup of granulated sugar and 1/2 cup of packed brown sugar. Toss in 1 teaspoon of vanilla extract. Mix everything until it’s smooth and well combined. Now, crack in 3 large eggs one by one. Beat well after each egg. This step helps to create a rich, moist brownie. In another bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure there are no lumps. This mix adds structure and flavor to your brownies. Gradually add the dry mix to the wet mix. Stir until just combined. Be gentle to avoid overmixing. Next, fold in 1/2 cup of chocolate chips, reserving a few for later. Now, pour half of the brownie batter into the prepared pan. Spread it out evenly. Drizzle half of the salted caramel sauce over this layer. Carefully pour the remaining batter on top. Finally, drizzle the rest of the caramel sauce. Use a knife to swirl it lightly into the batter. Sprinkle the reserved chocolate chips on top. Bake in the oven for 25-30 minutes. Check if it’s done by inserting a toothpick into the center. It should come out with a few moist crumbs. Once baked, take the brownies out and let them cool in the pan for at least 15 minutes. This step helps them set. After cooling, sprinkle some flaky sea salt on top. Now, slice them into squares and enjoy! For the best texture, use room temperature eggs. They blend well and help the batter rise. Avoid overmixing the batter. Mix until ingredients are just combined. This keeps the brownies soft and fudgy. Let them cool in the pan for at least 15 minutes. This helps set the texture before cutting. You can make these brownies even more fun! Try adding nuts like walnuts or pecans. They add a nice crunch. You might also consider mixing in some spices. A pinch of cinnamon or nutmeg gives a warm flavor. If you love chocolate, add more chocolate chips. This will create extra chocolatey bites. One common mistake is not measuring ingredients properly. Use measuring cups for accuracy. Another mistake is baking for too long. Always check with a toothpick before the time is up. If it comes out with moist crumbs, they are done. Lastly, don’t skip the flaky sea salt on top. It balances sweetness and enhances flavor. {{image_2}} You can make your brownies even better by adding nuts. Nuts like walnuts or pecans give a great crunch. You can mix in about 1/2 cup of chopped nuts. Stir them in with the chocolate chips. You can also try other mix-ins. Dried fruit, such as cranberries or cherries, adds a nice touch. Just be sure to keep the total mix-ins to about 1/2 cup. If you want a gluten-free treat, use gluten-free flour. You can find many brands in stores. Just replace the all-purpose flour with a gluten-free blend. Make sure it has xanthan gum in it. This helps the brownies hold together well. Follow the rest of the recipe as is, and enjoy your tasty gluten-free brownies. Want to make these brownies vegan? You can easily leave out the eggs. Replace each egg with 1/4 cup of unsweetened applesauce. This keeps the brownies moist and adds some natural sweetness. You can also use melted coconut oil instead of butter. With these changes, you can enjoy a delicious vegan treat. Just follow the same steps in the recipe for baking! Store leftover brownies in an airtight container. This keeps them fresh. Place a piece of wax paper between layers to avoid sticking. Brownies stay good at room temperature for up to three days. For longer storage, refrigerate them. They can last up to a week in the fridge. Make sure to let them cool completely before storing. You can freeze brownies for up to three months. First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label the bag with the date. When you crave a treat, take out a square and let it thaw in the fridge overnight. To enjoy warm brownies, reheat them in the oven. Preheat the oven to 350°F (175°C). Place the brownies on a baking sheet. Heat them for about 10 minutes. This makes them soft and gooey again. If you want, top them with a scoop of ice cream or more caramel sauce for extra delight. Yes, you can use canned pumpkin. It saves time and is very easy. Just make sure to choose pure pumpkin puree, not pumpkin pie filling. Canned pumpkin has a similar taste and texture to fresh. It works great in these brownies. Dark or semi-sweet chocolate is the best choice. These chocolates add richness and depth to your brownies. They balance well with the sweetness of the sugars. You can also use chocolate chips for added texture and bites of chocolate. To check if brownies are done, use a toothpick. Insert it in the center of the brownies. If it comes out with a few moist crumbs, they are ready. If the toothpick comes out clean, the brownies might be over-baked. Keep an eye on them after 25 minutes. Yes, you can make these brownies ahead of time. They stay fresh for several days. Just store them in an airtight container. You can also freeze them for later. Wrap them tightly and enjoy at your convenience. In this article, we explored the key ingredients for perfect brownies, including swaps for dietary needs. You learned how to prep, mix, and bake brownies for the best results. Remember the tips to boost flavor and correct common mistakes. We also covered fun variations and how to store your treats. Now, you have the tools to bake delicious brownies anytime. Enjoy sharing your creations and experimenting with new ideas. Happy baking!

Salted Caramel Chocolate Pumpkin Brownies

Indulge in the perfect fall treat with these Salted Caramel Chocolate Pumpkin Brownies! This delightful recipe features a rich chocolate base combined with creamy pumpkin and a swirl of luscious salted caramel, making every bite heavenly. It's easy to make and perfect for any gathering. Don't miss out on impressing your friends and family this season—click through to explore the full recipe and start baking these scrumptious brownies today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chocolate chips (dark or semi-sweet)

1/2 cup salted caramel sauce (store-bought or homemade)

Flaky sea salt, for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper.

    In a large mixing bowl, combine the pumpkin puree, melted butter, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and well combined.

      Add the eggs one at a time, beating well after each addition until fully incorporated.

        In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.

            Gently fold in the chocolate chips, reserving a few for topping.

              Pour half of the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Drizzle half of the salted caramel sauce over the batter.

                Pour the remaining brownie batter over the caramel layer, and then drizzle the rest of the salted caramel sauce on top. Use a knife or toothpick to swirl the caramel slightly into the batter.

                  Sprinkle the reserved chocolate chips on top and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

                    Once baked, remove from the oven and let cool in the pan for at least 15 minutes before slicing into squares. Sprinkle with flaky sea salt before serving.

                      Prep Time: 15 mins | Total Time: 45 mins | Servings: 16 squares