Rich chocolate brownies get jazzed up with fresh or canned pumpkin. Epicurious member Sharon Perry Murphy of Fort Knox, Kentucky, often bakes hers with fresh pumpkin, which is runnier. (To achieve the desired consistency with fresh pumpkin, Murphy recommends adding a little extra flour, 1 tablespoon at a time, or substituting 1 egg for 1/4 cup pumpkin.)

　　

Ingredients

make 16 brownies

　　6 tablespoons coconut oil, melted

　　1 (15-ounce) can solid-pack pumpkin (not pie filling)

　　2 1/2 cups sugar

　　1/2 teaspoon kosher salt

　　1 1/2 cups all-purpose flour

　　1 1/2 cups unsweetened cocoa powder

　　1/4 teaspoon baking soda

　　Special equipment: 9-inch square baking

　　pan

　　

Step 1

Position a rack in the middle of the oven and preheat the pan to 350°F. Using coconut oil, grease a 9-inch square baking pan.

　　

Step 2

In a medium bowl, whisk together the remaining coconut oil, the pumpkin, sugar, and salt. In a second medium bowl, whisk together the flour, cocoa powder, and baking soda. Add the dry ingredients to the wet in 3 batches, folding the mixture to thoroughly incorporate the ingredients in each addition. (The batter will be thicker than traditional brownie batter.)

　　

Step 3

Transfer the batter to the prepared pan and bake until the top is dry and a toothpick inserted into the center comes out mostly clean, 45 to 50 minutes. Cool the brownies completely in the pan before cutting and serving.

　　

cook’s note

Step 4

The BROWNIES can be baked in advance and stored, in an airtight container, at room temperature, and will keep for about 3 days.

　　The Epicurious Cookbook