12 Fudgy Fall Brownies & Bars | SimplyMealful

Fudgy, crackly-topped, and loaded with fall flavor — these twelve brownies and bars are the ultimate autumn baking project. Pumpkin swirls, salted caramel, pecan pie, and chai spice take the classic brownie to cozy new heights. Bake a batch, share (or don't).

1. Classic Fudgy Brownies

Dense, dark, and intensely chocolatey — the gold standard of brownies.

Ingredients

• 1/2 cup butter
• 8 oz dark chocolate, chopped
• 1 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 cup cocoa powder
• 1/2 tsp salt

Instructions

1. Heat the oven to 350°F and line an 8×8 pan with parchment.
2. Melt the butter and chocolate together; cool slightly.
3. Whisk in both sugars, then the eggs and vanilla.
4. Fold in the flour, cocoa, and salt until just combined.
5. Spread in the pan and bake 25 to 28 minutes — the center should be just set.
6. Cool completely before cutting for the fudgiest texture.

2. Pumpkin Swirl Brownies

Rich chocolate brownies marbled with spiced pumpkin cheesecake swirls.

Ingredients

• 1 box fudge brownie mix
• Eggs and oil per box
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/3 cup sugar
• 1 egg yolk
• 1 tsp pumpkin pie spice
• 1/4 cup chocolate chips

Instructions

1. Heat the oven to 350°F and line a 9×13 pan.
2. Prepare the brownie batter; spread two-thirds in the pan.
3. Beat the cream cheese, pumpkin, sugar, egg yolk, and spice until smooth.
4. Drop spoonfuls over the batter; add remaining brownie batter.
5. Swirl with a knife; sprinkle with chocolate chips.
6. Bake 30 to 35 minutes; cool completely.

3. Salted Caramel Brownies

Gooey caramel pockets and flaky salt over deep chocolate brownies.

Ingredients

• 1 box fudge brownie mix
• Eggs and oil per box
• 20 soft caramels, unwrapped
• 2 tbsp heavy cream
• 1 tsp flaky sea salt
• 1/2 cup chocolate chips

Instructions

1. Heat the oven to 350°F and line a 9×13 pan.
2. Prepare the brownie batter; spread half in the pan.
3. Melt the caramels with the cream until smooth.
4. Pour the caramel over the batter layer.
5. Top with remaining batter and sprinkle with chocolate chips.
6. Bake 32 to 35 minutes; sprinkle with sea salt while warm.

4. Pecan Pie Brownies

Gooey pecan pie filling baked right on top of fudgy brownies — two desserts in one.

Ingredients

• 1 box fudge brownie mix
• Eggs and oil per box
• 1 cup corn syrup
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 2 eggs
• 1 1/2 cups pecan halves
• 1 tsp vanilla
• Pinch of salt

Instructions

1. Heat the oven to 350°F and line a 9×13 pan.
2. Prepare the brownie batter and bake 20 minutes.
3. Whisk the corn syrup, brown sugar, butter, eggs, vanilla, and salt.
4. Stir in the pecans.
5. Pour over the partially baked brownies.
6. Bake 20 to 25 more minutes until the topping is set.

5. Apple Butter Blondies

Chewy, buttery blondies with ribbons of spiced apple butter.

Ingredients

• 1/2 cup butter, melted
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 cup apple butter
• Pinch of salt

Instructions

1. Heat the oven to 350°F and line an 8×8 pan.
2. Whisk the butter, brown sugar, egg, and vanilla.
3. Stir in the flour, baking powder, cinnamon, and salt.
4. Spread in the pan; dollop apple butter on top and swirl.
5. Bake 22 to 25 minutes until the edges are golden.
6. Cool completely before cutting.

6. S'mores Brownies

Toasty marshmallows and graham crunch over fudgy brownies — campfire vibes, no fire needed.

Ingredients

• 1 box fudge brownie mix
• Eggs and oil per box
• 1 cup graham cracker crumbs
• 1/4 cup melted butter
• 2 cups mini marshmallows
• 1/2 cup chocolate chips

Instructions

1. Heat the oven to 350°F and line a 9×13 pan.
2. Mix the graham crumbs and butter; press into the pan.
3. Prepare the brownie batter and spread over the crust.
4. Bake 28 to 30 minutes until just set.
5. Top with marshmallows and chocolate chips.
6. Broil 1 to 2 minutes until the marshmallows are toasted.

7. Maple Walnut Blondies

Buttery maple blondies studded with toasted walnuts — autumn in bar form.

Ingredients

• 1/2 cup butter, melted
• 1 cup brown sugar
• 1/4 cup maple syrup
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 1 cup toasted walnuts, chopped
• Pinch of salt

Instructions

1. Heat the oven to 350°F and line an 8×8 pan.
2. Whisk the butter, brown sugar, maple syrup, egg, and vanilla.
3. Stir in the flour, baking powder, and salt.
4. Fold in the walnuts.
5. Spread in the pan.
6. Bake 24 to 27 minutes until the edges are set and the center is just firm.

8. Chai Spiced Brownies

Warm chai spices — cardamom, ginger, clove — in deep, dark brownies.

Ingredients

• 1/2 cup butter
• 8 oz dark chocolate, chopped
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 cup cocoa powder
• 2 tsp chai spice blend
• 1/2 tsp salt

Instructions

1. Heat the oven to 350°F and line an 8×8 pan.
2. Melt the butter and chocolate; cool slightly.
3. Whisk in the sugar, eggs, and vanilla.
4. Fold in the flour, cocoa, chai spice, and salt.
5. Spread in the pan.
6. Bake 25 to 28 minutes; cool completely before cutting.

9. Turtle Brownies

Caramel, pecans, and chocolate in every fudgy bite — the candy bar, upgraded.

Ingredients

• 1 box fudge brownie mix
• Eggs and oil per box
• 1 cup pecan halves, toasted
• 25 soft caramels, unwrapped
• 3 tbsp heavy cream
• 1/2 cup chocolate chips
• Flaky sea salt

Instructions

1. Heat the oven to 350°F and line a 9×13 pan.
2. Prepare the brownie batter; fold in half the pecans.
3. Spread in the pan and bake 28 minutes.
4. Melt the caramels with the cream; pour over the warm brownies.
5. Top with remaining pecans and chocolate chips.
6. Sprinkle with sea salt; cool completely.

10. Cranberry White Chocolate Blondies

Tart cranberries and creamy white chocolate in chewy blondies — holiday-ready.

Ingredients

• 1/2 cup butter, melted
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 tsp baking powder
• 3/4 cup dried cranberries
• 3/4 cup white chocolate chips
• Zest of 1 orange
• Pinch of salt

Instructions

1. Heat the oven to 350°F and line an 8×8 pan.
2. Whisk the butter, brown sugar, egg, vanilla, and orange zest.
3. Stir in the flour, baking powder, and salt.
4. Fold in the cranberries and white chocolate chips.
5. Spread in the pan.
6. Bake 24 to 27 minutes until golden at the edges.

11. Espresso Fudge Brownies

Espresso intensifies the chocolate to the max — rich, dark, and sophisticated.

Ingredients

• 1/2 cup butter
• 8 oz dark chocolate, chopped
• 1 cup sugar
• 1/2 cup brown sugar
• 3 eggs
• 2 tbsp instant espresso powder
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 cup cocoa powder
• 1/2 tsp salt

Instructions

1. Heat the oven to 350°F and line an 8×8 pan.
2. Melt the butter and chocolate; stir in the espresso powder.
3. Whisk in both sugars, then the eggs and vanilla.
4. Fold in the flour, cocoa, and salt.
5. Spread in the pan.
6. Bake 26 to 29 minutes; cool completely for clean cuts.

12. Cinnamon Roll Brownies

Fudgy brownies with a cinnamon-sugar swirl and cream cheese glaze — pure decadence.

Ingredients

• 1 box fudge brownie mix
• Eggs and oil per box
• 1/3 cup brown sugar
• 2 tsp cinnamon
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla

Instructions

1. Heat the oven to 350°F and line a 9×13 pan.
2. Prepare the brownie batter and spread in the pan.
3. Mix the brown sugar and cinnamon; sprinkle over the batter and swirl.
4. Bake 30 to 33 minutes.
5. Beat the cream cheese, powdered sugar, milk, and vanilla into a glaze.
6. Drizzle over the warm brownies.