- ½ cup unsalted butter
- 3/4 cup chopped bittersweet chocolate
- 2 large eggs
- 3/4 cup sugar
- 1/2 cup canned pumpkin
- 1/2 cup all-purpose flour
- ½ teaspoon salt
- 1/2 cup chopped pecans
Preheat oven to 350 F.
Line an 8-inch square pan with parchment paper. Set aside.
Combine butter and chocolate in a small pot over low heat. Cook, stirring, until melted. Remove from heat. Reserve.
Beat together eggs and sugar until doubled in volume. Stir in pumpkin and cooled chocolate mixture.
Combine flour and salt and fold into chocolate mixture with pecans. Scrape batter into prepared pan and level top. Bake for 25 minutes or until brownies are set. Cool and cut into squares. Serve with dulce de leche ice cream.