Description
These easy pumpkin brownies combine rich chocolate and warm pumpkin flavors in a moist, swirled dessert perfect for fall or any cozy occasion. Featuring a delightful marbled effect of chocolate brownie and pumpkin batter, these treats are simple to make and bake in under an hour.
Ingredients
Scale
Brownie Mixture
- 1/2 cup butter
- 6 oz semisweet or bittersweet chocolate (chopped)
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups sugar
- 4 large eggs at room temperature
Pumpkin Mixture
- 1 1/4 cups pumpkin puree (not pumpkin pie mix)
- 1/4 cup vegetable oil
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Topping (Optional)
- 1/3 cup chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9×9 inch baking pan with foil or parchment paper and spray the bottom with non-stick oil to prevent sticking.
- Melt Chocolate and Butter: In a heavy pot over low heat, melt the butter and chopped chocolate together, stirring frequently until completely smooth. Remove from heat and set aside to cool slightly.
- Combine Sugar and Eggs: Using an electric mixer, beat the sugar and eggs together until very well combined and slightly thickened.
- Add Dry Ingredients: Stir in the flour, baking powder, and salt to the egg mixture, combining gently but avoiding overmixing to keep the batter tender.
- Divide Batter: Evenly divide the batter between two bowls. To one bowl, add the melted chocolate and butter mixture and stir until fully incorporated.
- Prepare Pumpkin Mixture: In the other bowl, stir in the pumpkin puree, vegetable oil, cinnamon, and pumpkin pie spice until smooth and well blended.
- Layer and Swirl: Alternate spoonfuls of the chocolate and pumpkin batters into the prepared pan. Use a knife to swirl the two batters together for a marbled effect.
- Add Topping: If desired, sprinkle chocolate chips evenly over the top of the batter swirl for extra chocolate flavor and texture.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out almost clean with a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and let cool on a wire rack before lifting from the pan and slicing into 16 squares to serve.
Notes
- Delicious and easy pumpkin brownies from scratch in no time!
- Use real pumpkin puree, not pumpkin pie filling, for best results.
- Be careful not to overbake to keep brownies moist and fudgy.
- For a richer chocolate flavor, use bittersweet chocolate.
- Swirling batter creates a beautiful marbled appearance perfect for presentations.
Nutrition
- Serving Size: 1 serving
- Calories: 294 kcal
- Sugar: 23 g
- Sodium: 214 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 56 mg
