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Pumpkin Brownies

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Description

Pumpkin Brownies are the ultimate fall dessert, combining rich, fudgy chocolate brownie layers with swirls of spiced pumpkin. This recipe creates a beautifully marbled treat that’s moist, flavorful, and easy to make. Perfect for Halloween, Thanksgiving, or any time you want a chocolatey pumpkin fix!

Ingredients

Scale

For the Brownie Batter:

  • 1 cup (225g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 1 cup (120g) cocoa powder
  • 4 large eggs, at room temperature
  • 1 cup (125g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp vanilla extract

For the Pumpkin Swirl:

  • 1 cup (240g) pumpkin puree
  • 1/3 cup (65g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • Pinch of salt

Instructions

  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well.
  • Make the Brownie Batter:
    • In a large bowl, whisk together the melted butter and sugar until combined.
    • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
    • In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
    • Gradually fold the dry ingredients into the wet ingredients until combined. Set aside.
  • Make the Pumpkin Swirl:
    • In another bowl, combine the pumpkin puree, sugar, egg, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt. Mix until smooth.
  • Assemble the Pumpkin Brownies:
    • Pour 2/3 of the brownie batter into the prepared pan, spreading it evenly.
    • Spoon the pumpkin mixture over the brownie layer in dollops.
    • Add the remaining brownie batter on top.
    • Use a butter knife to gently swirl the brownie and pumpkin layers together, creating a marbled effect.
  • Bake the Brownies:
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
    • Let the brownies cool completely in the pan before cutting into squares.
  • Serve:
    • Slice into 12-16 squares and enjoy! Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Notes

  • Make ahead: These brownies can be made a day in advance and stored in an airtight container.
  • Storage: Keep leftovers at room temperature for up to 3 days or in the fridge for up to 5 days.
  • Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Find it online: https://recipe.ukfinda.com/pumpkin-brownies/