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Pumpkin Cocoa Dark Chocolate Bars

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The ooey, gooey fall blondie brownies that are the perfect balance of cakey and fudgy: these Pumpkin Cocoa Dark Chocolate Bars are truly heaven on earth.

The ooey, gooey fall blondie/brownies that are the perfect balance of cakey and fudgy: these Pumpkin Cocoa Dark Chocolate Bars are truly heaven on earth.

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What?? I guess I have a baking section now! I’ve always loved to bake, but have rarely branched out into making my own recipes. More often than not, there’s a recipe already out there for just about any baked good I can think of — a recipe that has been extensively tested through trial and error with many failed attempts. Personally, I’m not a fan of throwing away a bunch of failed baking recipes, so that’s another reason I rarely bake. That being said, I whipped up Dops’ Favorite Banana Bread after struggling to find a banana bread that met my standards, and that’s exactly what I did here, too! You see, I’ve been looking for a good pumpkin blondie/bar recipe for years now, and have never come upon one that gives me what I’m looking for: a gooey and brownie-ike consistency that’s also got a good bit of cakey fluff. Thus, these Pumpkin Cocoa Dark Chocolate Bars were born — and they’re perfect!!

the breakdown…

I like to say these Pumpkin Cocoa Dark Chocolate Bars are 75% blondie, 10% cake, and 15% brownie… but that’s getting technical. Really, they’re 100% good, so let’s get to the method. Starting off with more of the blondie-method, you’ve got to beat two sugars and the butter together.  Whether you do this with a stand mixer or a handheld electric mixer, make sure you’ve really got it all whipped up. You want it to be light and fluffy — so think 2-3 minutes.

Next up, beat in the rest of your wet ingredients. Vanilla is one of those things that’s absolutely essential to any good baked good; that’s a fact. I always recommend splurging for a high quality variety to really get that good flavor to shine through. Stay away from anything that says “vanilla essence” or “vanilla flavoring” … you want the real deal!

Pumpkin Cocoa Dark Chocolate Bars

the wet ingredients…

With that vanilla, mix in your egg, maple syrup, pumpkin puree, and mashed banana. Maple syrup truly makes this dish shine. Subtle yet nutty, it brings in a good warming flavor that every fall baked good desperately needs. Don’t skip it, and don’t use the fake stuff! Plus, with the addition of some more sweetness from an overripe banana, and then some balance from the neutral pumpkin puree, you’ve got yourself the perfect balanced palette of flavors.

Once all of your wet ingredients are all mixed up, it’s’ time to fold in those dry ingredients. All purpose flour and baking soda are pretty typical… oh, and of course salt for balance. But, this Pumpkin Cocoa Dark Chocolate Bars recipe also calls for a ton of pumpkin pie spice and ground cinnamon. I usually buy pumpkin pie spice this time of year, but if you don’t have any on hand, you can definitely make your own. This recipe is very good. On top of that, I go in with just ¼ cup of cocoa powder. The cocoa definitely brings in a bit of a good brownie-like flavor to the mix, but really isn’t enough to constitute these as brownies. It’s the best of both worlds, if you ask me!

The ooey, gooey fall blondie brownies that are the perfect balance of cakey and fudgy: these Pumpkin Cocoa Dark Chocolate Bars are truly heaven on earth.

all about that chocolate!

Lastly, fold in chocolate of your choice and get to baking. I always use a rubber spatula to do this, as you want to make sure you don’t over-do it on the mixing or your bars will not get as fluffy. With that rubber spatula, I like to mix in a mixture of Lily’s Pumpkin Spice chips and a chopped up dark chocolate bar. This is just my personal preference, but any combo of chocolate would work! Milk chocolate, regular chocolate chips, white chocolate, your favorite flavored chocolate bar… they will all work wonderfully here. You could even mix in some chopped pecans, if you would like. Go with what you love!

To finish everything off, evenly spread your batter out in a 9×13 baking dish and send it to the oven. This recipe could probably be halved and thrown into an 8×8 baking dish, but I have not tried it. Either way, you want to make sure you get some cooking time with and without tin foil, as the top of these bars will burn if you leave the foil off for the whole time. Once they’re in the oven, they’ll truly make your house smell amazing. Top them off with some flaky sea salt and serve warm… there’s nothing better!!

how to serve them up!

These Pumpkin Cocoa Dark Chocolate Bars are seriously the best fall treat. Whether you leave them on your counter to snack on, heat them up with some ice cream after dinner, or serve them to your friends and family, these seriously will blow your mind. They’d even be wonderful for a fall dinner party, and definitely for a Halloween or Thanksgiving celebration, too! You have to try these… you just have to!!

I hope you love these Pumpkin Cocoa Dark Chocolate Bars as much as I do! Let me know what you think in the comments below:)

Pumpkin Cocoa Dark Chocolate Bars

Recipe by Annie PatrickCourse: DessertCuisine: FallDifficulty: Easy
Servings

16

bars
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

The ooey, gooey fall blondie brownies that are the perfect balance of cakey and fudgy: these Pumpkin Cocoa Dark Chocolate Bars are truly heaven on earth.

Ingredients

  • Ingredients:

  • 2 ⅓ cup all purpose flour

  • ¼ cup cocoa powder

  • 1 tbsp pumpkin pie spice

  • 2 tsp ground cinnamon

  • 1 ½ tsp baking soda

  • 1 tsp salt

  • 1 cup unsalted butter, at room temperature

  • ¾ cup brown sugar, lightly packed

  • ¾ cup granulated sugar

  • 1 ½ tsp vanilla extract

  • 2 tbsp pure maple syrup

  • 1 egg

  • 1 cup pumpkin puree

  • 1 overripe banana, mashed

  • 2 cups dark chocolate chunks or chips*

  • Flakey sea salt, to taste

Instructions

  • Preheat the oven to 325 degrees. Spray a 9×13 baking dish with cooking spray and line with parchment paper.
  • In a medium bowl, whisk the flour, cocoa powder, pumpkin pie spice, cinnamon, baking soda, and salt.
  • In the bowl of a stand or electric mixer, beat the brown sugar and granulated sugar with the butter on high speed until light and fluffy, making sure to periodically scrape the bottom of the bowl. Beat in the vanilla, maple syrup, egg, pumpkin puree, and mashed banana. (do not worry if it looks clumpy — this is normal!)
  • Reduce the speed to low and gradually pour in the dry ingredients. Mix until just combined, then mix in the dark chocolate. Evenly spread the batter out into the prepared baking dish.
  • Bake uncovered for 25 minutes. Then, cover with aluminum foil and bake for another 15-20 minutes, or until a toothpick comes out clean. Sprinkle with flakey sea salt, as desired. Allow the bars to cool in the pan for about 10 minutes, then slice and enjoy!

Notes

  • In addition to dark chocolate chips, I love to incorporate some of Lily’s Pumpkin Spice chips when I can find them in the store!
  • I usually buy pumpkin pie spice this time of year, but if you don’t have any on hand, you can definitely make your own. This recipe is very good. 
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