25 Irresistible Fall Brownie Recipes You’ll Love

When the leaves turn golden and the air grows crisp, there’s nothing more comforting than a warm, fudgy brownie straight from the oven.

Brownies are a year-round favorite, but fall is the perfect season to elevate them with cozy flavors like pumpkin, maple, chai, apple butter, and even spiced cranberries.

Whether you’re planning a festive holiday spread, a casual weekend bake, or simply want to fill your kitchen with the aromas of autumn spices, this collection of 25 fall brownie recipes will inspire you.

From indulgent pumpkin cheesecake swirls to nutty maple pecan brownies, there’s a recipe here to satisfy every sweet tooth this season.

25 Irresistible Fall Brownie Recipes You’ll Love

Fall baking is all about comfort, warmth, and seasonal flavors that bring people together.

With these 25 fall brownie recipes, you can turn a simple dessert into a festive centerpiece for any gathering—or a well-deserved treat for yourself. Each recipe blends classic chocolatey goodness with autumn’s best ingredients, creating brownies that are as beautiful as they are delicious.

Bake a batch, share with loved ones, and savor the flavors of the season, one fudgy square at a time.

Pumpkin Spice Swirl Brownies

Pumpkin spice swirl brownies are the ultimate autumn dessert, bringing together the fudgy richness of chocolate with the warm, spiced flavor of pumpkin pie.

These brownies are not only delicious but also beautiful with their marbled swirl of orange pumpkin filling over dark chocolate.

Perfect for a cozy evening, Thanksgiving gathering, or simply enjoying with a cup of hot cider.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar, packed
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips

Pumpkin Swirl Mixture:

• 1 cup pumpkin puree
• 1 egg
• ½ cup granulated sugar
• 2 teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ cup cream cheese, softened

Instructions:

1. Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
3. Sift together flour, cocoa powder, baking powder, and salt. Add to the wet ingredients and stir until just combined. Fold in chocolate chips.
4. In a separate bowl, whisk pumpkin puree, egg, sugar, pumpkin pie spice, cinnamon, and softened cream cheese until smooth.
5. Pour half the brownie batter into the prepared pan, then spread the pumpkin mixture over it. Dollop the remaining brownie batter on top. Use a knife to swirl the two batters together in a marbled pattern.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out with only moist crumbs.
7. Cool completely before cutting into squares.

These pumpkin spice swirl brownies are the best of both worlds—indulgent chocolate paired with the cozy, spiced flavor of pumpkin.

They’re festive, flavorful, and sure to be a hit at any fall gathering.

Maple Pecan Fudge Brownies

These decadent brownies are elevated with the sweet, nutty flavors of pure maple syrup and crunchy pecans.

The combination of chewy chocolate brownies and caramelized maple-pecan topping makes them an irresistible treat for autumn evenings or as a centerpiece for a fall dessert spread.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup dark chocolate chunks

Maple Pecan Topping:

• 1 cup pecans, roughly chopped
• ½ cup pure maple syrup
• 3 tablespoons unsalted butter
• ¼ cup brown sugar

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until well blended. Add eggs and vanilla, mixing until smooth.
3. Sift together flour, cocoa powder, baking powder, and salt. Stir dry ingredients into wet until just combined. Fold in dark chocolate chunks.
4. Pour batter into the prepared pan and spread evenly.
5. In a saucepan, melt butter with maple syrup and brown sugar. Stir in pecans and cook over medium heat for 3–4 minutes, until glossy and caramelized.
6. Pour pecan mixture over the brownie batter, spreading evenly.
7. Bake for 40–45 minutes, until edges are set but center remains slightly gooey.
8. Let cool before slicing into thick squares.

These maple pecan fudge brownies are autumn in dessert form—rich, gooey chocolate balanced by the nutty crunch of pecans and the warm sweetness of maple syrup. A perfect indulgence for crisp fall nights.

Apple Cider Caramel Brownies

These brownies bring a seasonal twist with apple cider and gooey caramel swirled into a fudgy chocolate base.

The combination of tart cider reduction, buttery caramel, and chocolate creates an unforgettable fall dessert that tastes like a cozy orchard trip baked into a brownie.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup dark chocolate chips

Apple Cider Caramel:

• 1 cup apple cider, reduced to ¼ cup
• ½ cup granulated sugar
• 3 tablespoons unsalted butter
• ¼ cup heavy cream
• Pinch of sea salt

Instructions:

1. In a saucepan, simmer apple cider over medium heat until reduced to ¼ cup. Set aside.
2. In another pan, heat sugar until melted and golden brown. Add butter, stirring constantly. Slowly whisk in heavy cream and reduced cider. Add a pinch of sea salt and let cool slightly.
3. Preheat oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper.
4. Whisk melted butter, granulated sugar, and brown sugar in a large bowl. Add eggs and vanilla extract until smooth.
5. Sift in flour, cocoa powder, salt, and cinnamon. Fold gently until just combined. Stir in dark chocolate chips.
6. Spread half the batter into the baking pan, drizzle half the caramel sauce, then add the remaining brownie batter. Swirl the rest of the caramel sauce on top with a knife.
7. Bake for 40–45 minutes, until set around the edges but slightly gooey in the center.
8. Cool before slicing and drizzle with extra caramel if desired.

Apple cider caramel brownies are a fall-inspired delight, combining the comforting flavors of apple, cinnamon, and chocolate.

They’re rich, chewy, and irresistibly autumnal—perfect for enjoying with a cup of hot cider or coffee.

Chai Latte Brownies

Inspired by the cozy flavors of chai tea, these brownies combine the rich intensity of chocolate with the warmth of cardamom, cinnamon, ginger, and cloves.

The result is a fudgy dessert that tastes like a mug of spiced chai in brownie form—perfect for crisp autumn days.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk chocolate chips

Chai Spice Mix:

• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until combined. Beat in eggs and vanilla until smooth.
3. Sift together flour, cocoa powder, baking powder, and salt. Stir into the wet mixture.
4. Add chai spice mix and fold until fully incorporated. Stir in milk chocolate chips.
5. Spread batter into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, until the edges are firm but the center is slightly fudgy.
7. Allow brownies to cool before cutting into neat squares.

Chai latte brownies bring a comforting, spiced kick to a classic dessert.

They’re cozy, aromatic, and ideal for pairing with a hot cup of tea or coffee on a chilly fall evening.

Cranberry White Chocolate Brownies

A festive twist on traditional brownies, these combine tangy cranberries with sweet, creamy white chocolate.

The bright pop of tart fruit contrasts beautifully with the richness of the brownie base, making these perfect for Thanksgiving dessert tables or holiday baking.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon salt
• 1 cup white chocolate chunks
• ¾ cup dried cranberries (or fresh cranberries tossed in sugar)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking dish with parchment paper.
2. Whisk melted butter with both sugars until smooth. Add eggs and vanilla, whisking until glossy.
3. Sift in flour, cocoa powder, and salt. Stir until just combined.
4. Fold in white chocolate chunks and cranberries.
5. Spread batter evenly into the baking dish.
6. Bake for 35–40 minutes, until the top is set but the center is moist.
7. Cool completely before slicing into squares.

Cranberry white chocolate brownies are a festive fall treat that’s both decadent and refreshing.

The tangy-sweet flavor combination makes them a unique twist on the classic brownie—ideal for holiday gatherings.

Sweet Potato Pecan Brownies

These sweet potato brownies are a wholesome yet indulgent fall dessert.

Mashed sweet potato adds natural sweetness and fudgy texture, while a pecan topping gives them a nutty crunch.

They’re slightly healthier than traditional brownies, but still just as rich and satisfying.

Ingredients:

• 1 cup mashed roasted sweet potato
• ½ cup unsalted butter, melted
• 1 cup brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• ½ cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ½ teaspoon salt
• ¾ cup chopped pecans

Instructions:

1. Roast or steam sweet potatoes, then mash until smooth. Measure 1 cup for the recipe.
2. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
3. In a bowl, whisk mashed sweet potato, melted butter, sugars, eggs, and vanilla until smooth.
4. Sift together flour, cocoa powder, baking powder, cinnamon, and salt. Fold into wet ingredients until just combined.
5. Pour batter into the prepared pan and sprinkle chopped pecans evenly on top.
6. Bake for 35–40 minutes, until a toothpick inserted comes out with moist crumbs.
7. Cool before slicing into squares.

Sweet potato pecan brownies are a rich, moist, and nutty twist on the trditional brownie.

The sweet potato adds depth and fudginess while the pecans deliver crunch, making this treat a hearty and flavorful choice for fall.

S’mores Brownies with Toasted Marshmallows

Nothing says cozy fall evenings by the fire like s’mores. These brownies capture that campfire magic with layers of graham crackers, gooey marshmallows, and rich chocolate.

They’re a nostalgic treat that brings autumn camping vibes right into your kitchen.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chunks
• 1 ½ cups mini marshmallows
• 1 cup graham cracker pieces

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. In a bowl, whisk melted butter, sugars, eggs, and vanilla until smooth.
3. Sift together flour, cocoa, baking powder, and salt, then fold into the wet mixture. Stir in chocolate chunks.
4. Pour half of the batter into the prepared pan. Arrange graham cracker pieces and half the marshmallows over it. Spread remaining brownie batter on top.
5. Bake for 35–40 minutes. In the last 5 minutes of baking, sprinkle the remaining marshmallows on top and let them toast slightly.
6. Cool before cutting into squares.

S’mores brownies are a gooey, chocolatey fall treat that combines campfire nostalgia with rich brownie indulgence.

Perfect for family gatherings or chilly nights indoors.

Caramel Apple Blondie Brownies

Blondie-style brownies get a fall makeover with tender apple chunks, cinnamon, and a drizzle of buttery caramel sauce.

These bars are chewy, slightly fruity, and perfectly spiced—like a caramel apple in brownie form.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 1 cup diced tart apples (like Granny Smith)
• ½ cup white chocolate chips
• ½ cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. Whisk melted butter and brown sugar together. Add eggs and vanilla and mix until smooth.
3. Sift in flour, cinnamon, nutmeg, and salt. Stir until just combined.
4. Fold in diced apples and white chocolate chips.
5. Spread batter evenly into the pan. Drizzle caramel sauce over the top and swirl with a knife.
6. Bake for 35–40 minutes, until golden brown and set in the middle.
7. Cool completely before cutting and drizzle with extra caramel if desired.

Caramel apple blondie brownies are a chewy, spiced autumn delight that captures the essence of caramel-dipped apples.

They’re comforting, sweet, and perfect for fall parties or cozy desserts.

Mocha Hazelnut Brownies

For coffee lovers, these mocha hazelnut brownies are the ultimate fall indulgence.

The bold flavor of espresso pairs perfectly with chocolate, while roasted hazelnuts add a toasty crunch.

They’re rich, sophisticated, and ideal for pairing with a hot latte on a crisp autumn morning.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons instant espresso powder
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup dark chocolate chunks
• ¾ cup roasted hazelnuts, chopped

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. In a bowl, whisk melted butter, sugars, eggs, vanilla, and espresso powder until combined.
3. Sift together flour, cocoa, baking powder, and salt. Fold into wet mixture until just incorporated.
4. Stir in chocolate chunks and hazelnuts.
5. Spread batter evenly into the prepared pan and smooth the top.
6. Bake for 35–40 minutes, until the top is set and the center is fudgy.
7. Allow brownies to cool before slicing into neat squares.

Mocha hazelnut brownies are a coffeehouse-inspired fall treat.

With their deep espresso flavor and nutty crunch, they’re both comforting and energizing—perfect for fall afternoons.

Cinnamon Roll Brownies

These brownies combine two beloved desserts into one irresistible fall treat.

Imagine the fudgy richness of a brownie swirled with gooey cinnamon sugar filling and topped with a sweet glaze.

It’s like a cinnamon roll and a brownie had the coziest autumn baby.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chips

Cinnamon Swirl:

• ½ cup brown sugar
• 2 teaspoons cinnamon
• 3 tablespoons melted butter

Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. Prepare the brownie batter: whisk melted butter, sugars, eggs, and vanilla together. Stir in flour, cocoa powder, baking powder, and salt. Fold in chocolate chips.
3. Spread half the brownie batter into the pan. Mix cinnamon swirl ingredients together and drizzle over the batter. Spread remaining brownie batter on top. Swirl gently with a knife.
4. Bake for 35–40 minutes until set.
5. Once cooled, whisk glaze ingredients together and drizzle over brownies.

Cinnamon roll brownies are gooey, fudgy, and swirled with warm spice.

They’re a decadent autumn dessert perfect for breakfast-style brunch spreads or cozy evenings.

Gingerbread Brownies

Gingerbread meets chocolate in these spiced brownies, creating a dessert that’s deeply flavored with molasses, ginger, and cinnamon.

These are ideal for transitioning from fall into the holiday season.

Ingredients:

• ¾ cup unsalted butter, melted
• 1 cup brown sugar
• ½ cup granulated sugar
• ½ cup molasses
• 3 large eggs
• 1 tablespoon vanilla extract
• 1 ¼ cups all-purpose flour
• ¾ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. In a large bowl, whisk melted butter, sugars, molasses, eggs, and vanilla until smooth.
3. Sift flour, cocoa, baking soda, salt, and spices together. Fold into the wet mixture.
4. Spread batter into the pan and bake for 35–40 minutes.
5. Cool before slicing into squares.

Gingerbread brownies are rich, spiced, and full of holiday warmth.

They’re perfect for serving with mulled cider or hot chocolate on a crisp autumn night.

Salted Caramel Pretzel Brownies

For those who love sweet-and-salty treats, these brownies are a fall favorite.

Fudgy chocolate is layered with salty pretzels and drizzled with gooey caramel, then topped with a sprinkle of flaky sea salt.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup semi-sweet chocolate chunks
• 1 cup mini pretzels, crushed

Caramel Sauce:

• ½ cup sugar
• 3 tablespoons butter
• ¼ cup heavy cream
• Pinch of sea salt

Instructions:

1. Make caramel: heat sugar in a saucepan until melted and amber-colored. Stir in butter, then slowly whisk in cream. Add sea salt and let cool.
2. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
3. Whisk melted butter, sugars, eggs, and vanilla. Stir in flour, cocoa powder, baking powder, and salt. Fold in chocolate chunks.
4. Spread half the batter in the pan. Sprinkle pretzels and drizzle half the caramel. Top with remaining batter. Drizzle extra caramel on top and swirl with a knife.
5. Bake for 35–40 minutes, until set around edges.
6. Once cooled, sprinkle with flaky sea salt before cutting.

Salted caramel pretzel brownies are the perfect mix of chewy, crunchy, sweet, and salty.

They’re a decadent fall dessert that’s both fun and sophisticated.

Brown Butter Pecan Brownies

Brown butter adds a deep, nutty richness that pairs beautifully with toasted pecans in this fall-inspired brownie.

The combination creates a warm, toasty flavor that makes these brownies extra special for autumn gatherings.

Ingredients:

• 1 cup unsalted butter
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup toasted pecans, chopped

Instructions:

1. In a saucepan, melt butter over medium heat until it begins to foam and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.
2. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
3. Whisk browned butter, sugars, eggs, and vanilla together until smooth.
4. Sift together flour, cocoa powder, baking powder, and salt. Fold into wet mixture until just combined.
5. Stir in toasted pecans and spread batter evenly into the pan.
6. Bake for 35–40 minutes until set around the edges.
7. Cool completely before cutting into squares.

Brown butter pecan brownies are nutty, rich, and decadent with the perfect fall twist.

They’re ideal for cozy nights or as a Thanksgiving dessert alternative.

Maple Bacon Brownies

Sweet and savory meet in these indulgent brownies.

Crispy bacon pieces and maple syrup blend with fudgy chocolate to create an unforgettable fall treat that’s both bold and comforting.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons pure maple syrup
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup dark chocolate chips
• 6 slices bacon, cooked crispy and crumbled

Instructions:

1. Cook bacon until crispy, drain on paper towels, and crumble into small pieces. Set aside.
2. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
3. In a bowl, whisk melted butter, sugars, eggs, vanilla, and maple syrup until smooth.
4. Stir in flour, cocoa powder, baking powder, and salt until combined. Fold in chocolate chips and half of the bacon pieces.
5. Spread batter into the pan and sprinkle remaining bacon on top.
6. Bake for 35–40 minutes until fudgy in the center.
7. Cool before cutting and drizzle with extra maple syrup if desired.

Maple bacon brownies are the ultimate sweet-and-salty autumn dessert.

With smoky bacon, rich chocolate, and maple sweetness, they’re a bold treat for adventurous fall eaters.

Spiced Pear Brownies

Juicy pears and warm spices like cinnamon and allspice give these brownies a fruity, cozy character.

They’re slightly lighter than traditional brownies, yet still indulgent and perfect for fall baking.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon allspice
• 2 ripe pears, peeled and diced
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. In a large bowl, whisk melted butter, sugars, eggs, and vanilla until smooth.
3. Sift together flour, cocoa powder, baking powder, salt, cinnamon, and allspice. Fold into wet mixture until just combined.
4. Gently fold in diced pears and walnuts (if using).
5. Spread batter evenly into the pan.
6. Bake for 35–40 minutes, until edges are firm but center is slightly soft.
7. Cool before slicing into squares.

Spiced pear brownies are moist, aromatic, and comforting, making them a unique addition to any fall dessert table.

They strike the perfect balance between fruity freshness and rich chocolate indulgence.

Hot Cocoa Brownies with Marshmallow Frosting

These brownies are inspired by the classic fall and winter drink—hot cocoa.

They’re rich, fudgy, and topped with a fluffy marshmallow frosting that makes them taste just like a warm mug of hot chocolate.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk chocolate chips

Marshmallow Frosting:

• ½ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 cup marshmallow fluff
• 1 teaspoon vanilla extract
• 2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a bowl, whisk melted butter, sugars, eggs, and vanilla. Stir in flour, cocoa powder, baking powder, and salt. Fold in chocolate chips.
3. Pour batter into the pan and bake for 35–40 minutes, until set but fudgy. Cool completely.
4. For frosting, beat softened butter with powdered sugar until fluffy. Add marshmallow fluff, vanilla, and milk. Whip until creamy.
5. Spread frosting over cooled brownies and slice into squares.

Hot cocoa brownies are cozy, chocolatey, and topped with marshmallow sweetness—like sipping hot chocolate in dessert form.

Perfect for chilly fall nights.

Churro Brownies

These brownies are coated with cinnamon sugar for a churro-inspired twist.

They’re fudgy inside with a crunchy, spiced sugar topping that makes every bite irresistible.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup dark chocolate chips

Cinnamon Sugar Topping:

• ½ cup granulated sugar
• 1 tablespoon cinnamon
• 3 tablespoons melted butter

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. Prepare brownie batter by whisking butter, sugars, eggs, and vanilla. Stir in flour, cocoa, baking powder, and salt. Fold in chocolate chips.
3. Spread batter into the pan. Bake for 35 minutes until edges are set.
4. Brush the top with melted butter while warm, then sprinkle with cinnamon sugar.
5. Let cool before slicing.

Churro brownies bring the carnival treat into fall baking.

With warm cinnamon sugar and fudgy chocolate, they’re a fun and cozy dessert for the season.

Bourbon Pecan Pie Brownies

These decadent brownies combine the richness of chocolate with a gooey bourbon pecan pie topping.

They’re indulgent, festive, and perfect for a fall holiday table.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt

Pecan Pie Topping:

• 1 cup pecans, chopped
• ½ cup brown sugar
• ½ cup corn syrup (or maple syrup)
• 2 tablespoons bourbon
• 2 eggs, lightly beaten
• 2 tablespoons butter, melted

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. Make brownie base: whisk butter, sugars, eggs, and vanilla. Stir in flour, cocoa, baking powder, and salt. Spread into pan.
3. Prepare topping: whisk brown sugar, syrup, bourbon, eggs, and melted butter. Stir in pecans.
4. Pour topping evenly over brownie batter.
5. Bake for 40–45 minutes until center is set.
6. Cool before slicing.

Bourbon pecan pie brownies are gooey, nutty, and deeply flavorful—a perfect blend of two Southern classics for fall celebrations.

Pumpkin Cheesecake Brownies

These layered brownies combine fudgy chocolate with a creamy pumpkin cheesecake swirl.

With warm spices and a striking marbled look, they’re a showstopper dessert for fall gatherings.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt

Pumpkin Cheesecake Swirl:

• 8 oz cream cheese, softened
• ½ cup pumpkin puree
• ½ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. Make brownie base: whisk butter, sugars, eggs, and vanilla. Stir in flour, cocoa powder, baking powder, and salt. Spread half the batter into pan.
3. Beat cream cheese, pumpkin puree, sugar, egg, vanilla, cinnamon, and nutmeg until smooth.
4. Spread pumpkin cheesecake mixture over brownie layer. Dollop remaining brownie batter on top and swirl with a knife.
5. Bake for 40 minutes until set.
6. Cool before cutting into squares.

Pumpkin cheesecake brownies are rich, creamy, and festive.

They’re the perfect dessert to celebrate pumpkin season in decadent style.

Toffee Crunch Brownies

These brownies are loaded with buttery toffee bits and finished with a crunchy topping, creating a sweet, chewy, and slightly crisp treat.

The caramelized flavor pairs perfectly with chocolate for an indulgent fall dessert.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups brown sugar
• ½ cup granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup toffee bits (Heath or homemade)
• ½ cup semi-sweet chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. Whisk butter, sugars, eggs, and vanilla. Stir in flour, cocoa, baking powder, and salt.
3. Fold in toffee bits and chocolate chunks.
4. Spread batter evenly in pan and sprinkle extra toffee bits on top.
5. Bake 35–40 minutes until edges are set.
6. Cool before slicing.

Toffee crunch brownies are chewy, sweet, and caramelized, with just the right amount of crunch.

They make a cozy and indulgent fall dessert.

Apple Butter Blondie Brownies

These blondie-style brownies use spiced apple butter to infuse rich apple flavor into every bite.

Soft, chewy, and fragrant with cinnamon, they’re a unique fall twist on traditional brownies.

Ingredients:

• ½ cup unsalted butter, melted
• 1 ½ cups brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup apple butter
• 1 ½ cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup white chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. Whisk melted butter, brown sugar, eggs, vanilla, and apple butter.
3. Sift together flour, cinnamon, nutmeg, baking powder, and salt. Fold into wet mixture until just combined.
4. Stir in white chocolate chips if desired.
5. Spread batter into prepared pan and bake 30–35 minutes until golden and set.
6. Cool before slicing.

Apple butter blondie brownies are chewy, spiced, and bursting with apple flavor.

They’re a comforting, rustic dessert that pairs beautifully with a mug of hot cider.

Espresso Pumpkin Brownies

For coffee and pumpkin lovers alike, these brownies marry the bold flavor of espresso with the cozy warmth of pumpkin spice.

The result is a dense, fudgy dessert that’s slightly caffeinated and perfectly autumnal.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 2 tablespoons instant espresso powder
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt

Pumpkin Swirl:

• 1 cup pumpkin puree
• ½ cup cream cheese, softened
• ½ cup granulated sugar
• 1 egg
• 2 teaspoons pumpkin pie spice

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. In a bowl, whisk butter, sugars, eggs, vanilla, and espresso powder until smooth. Stir in flour, cocoa, baking powder, and salt. Spread half into the pan.
3. Mix pumpkin swirl ingredients until creamy. Spread over brownie layer.
4. Dollop remaining brownie batter on top and swirl gently.
5. Bake 40 minutes until set. Cool before slicing.

Espresso pumpkin brownies are bold, spiced, and deeply chocolatey.

They’re an energizing fall dessert, perfect for pairing with your morning coffee.

Cranberry Orange Brownies

These brownies feature tart cranberries and bright orange zest, giving a citrusy lift to classic chocolate.

The flavors are refreshing yet indulgent, making them a festive fall and holiday dessert.

Ingredients:

• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• 1 cup brown sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• Zest of 1 orange
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon salt
• 1 cup dried cranberries
• ½ cup dark chocolate chunks

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. Whisk butter, sugars, eggs, vanilla, and orange zest. Stir in flour, cocoa powder, and salt.
3. Fold in cranberries and chocolate chunks.
4. Spread batter evenly and bake 35 minutes until edges are firm.
5. Cool before slicing.

Cranberry orange brownies are tangy, bright, and rich.

They balance fruity freshness with deep chocolate flavor, making them a standout fall treat.

Spiced Chai Blondie Brownies

These chai-infused blondie brownies are fragrant with cinnamon, cardamom, and cloves, offering a sweet and slightly spiced flavor.

They’re a lighter, golden alternative to classic brownies with all the cozy notes of fall.

Ingredients:

• ½ cup unsalted butter, melted
• 1 ½ cups brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt

Chai Spice Blend:

• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper.
2. Whisk melted butter, brown sugar, eggs, and vanilla.
3. Stir in flour, baking powder, salt, and chai spices until just combined.
4. Spread batter evenly in the pan.
5. Bake 30–35 minutes until golden and set.
6. Cool before cutting.

Spiced chai blondie brownies are sweet, aromatic, and comforting.

They’re the perfect cozy dessert for autumn tea parties or lazy evenings by the fire.

Maple Pecan Brownies

These brownies combine the deep sweetness of maple syrup with the nutty crunch of toasted pecans.

Rich, fudgy chocolate pairs beautifully with the autumnal flavors, making them a warm and comforting dessert for crisp fall days.

Ingredients:

• 1 cup unsalted butter, melted
• 1 cup brown sugar
• ½ cup granulated sugar
• ½ cup pure maple syrup
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 1 cup cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup chopped toasted pecans

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper.
2. Whisk melted butter, sugars, maple syrup, eggs, and vanilla until smooth.
3. Stir in flour, cocoa powder, baking powder, and salt until combined.
4. Fold in chopped toasted pecans.
5. Spread batter evenly in prepared pan.
6. Bake for 35–40 minutes, until the top is set but the center remains fudgy.
7. Cool completely before slicing into squares.

Maple pecan brownies are rich, nutty, and warmly sweet, making them a perfect dessert for fall gatherings or a cozy night at home