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A stack of chocolate pumpkin hazelnut brownies on a wooden board with pumpkin pieces and hazelnuts

Pumpkin Hazelnut Brownies

Chocolate brownies made with roasted pumpkin and finely ground hazelnuts. A simple family recipe with dark chocolate and European-style butter, baked in a large tray and cut into squares.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 5 eggs
  • 100 g roasted pumpkin flesh cooled, skin and seeds removed (about 3.5 oz by weight)
  • 100 g shelled hazelnuts about 3.5 oz by weight
  • 200 g dark chocolate about 7 oz
  • 200 g European-style butter 82.5% butterfat (about 7 oz)
  • 1 cup granulated sugar approximately 200 g
  • 1 cup all-purpose flour spooned and leveled (approximately 125 g)

Equipment

  • Blender
  • Mixer
  • Microwave-safe bowl
  • 30 × 30 cm (12 × 12-inch) rimmed baking tray
  • Parchment paper
  • Oven

Method
 

  1. Preheat the oven to 340°F (170°C). Line a 30 × 30 cm (about 12 × 12-inch) rimmed baking tray with parchment paper.
  2. Blend the cooled roasted pumpkin and shelled hazelnuts into a thick mixture with finely ground nut pieces. Stop and scrape down the sides as needed.
    Roasted orange pumpkin chunks on top of ground hazelnuts inside a clear blender jar
  3. Melt the chocolate and butter in a microwave-safe bowl in 15–20-second bursts, stirring between each, until smooth. Let cool until warm rather than hot.
  4. Beat the eggs and sugar until combined. Add the flour and mix briefly until no dry patches remain.
  5. Gradually mix the warm chocolate-butter mixture into the egg mixture. Add the pumpkin-hazelnut mixture and stir until evenly combined.
  6. Spread the batter evenly in the prepared tray. Bake for approximately 40–50 minutes, checking earlier if the batter is spread very thinly. The edges should be set, and a toothpick inserted into the center should have moist crumbs but no liquid batter.
  7. Let cool in the tray before cutting into squares.
    A hand holding a sliced pumpkin hazelnut brownie with more brownie squares on parchment paper behind it

Notes

  • The pumpkin is weighed after roasting, with the skin and seeds removed. Drain excess liquid before blending.
  • I use the 30 × 30 cm (about 12 × 12-inch) baking tray that came with my European oven. Other trays may produce a different batter thickness and baking time.
  • I’ve made this recipe with two different kinds of nuts. Hazelnuts can be replaced with the same weight of another nut.
  • I sometimes use different flours, but the measurements here are for all-purpose flour.
  • One cup of sugar is approximately 200 g, and one cup of spooned-and-leveled all-purpose flour is approximately 125 g.
  • Prep time assumes the pumpkin is already roasted. Baking takes approximately 40–50 minutes depending on the oven and batter thickness. Pumpkin roasting and cooling time are not included.