Swirled Pumpkin Brownies
Delicious brownies swirled with spiced pumpkin puree, perfect for fall!
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
- Knife or Skewer
Ingredients
Ingredients
- ¾ cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- ½ cup unsweetened cocoa powder
- ½ cup semisweet chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: Line a 9×13 inch baking pan with parchment paper or lightly grease it with butter.
- Step 3: In a large mixing bowl, combine the melted butter and granulated sugar. Whisk until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4: In another bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semisweet chocolate chips.
- Step 5: In a separate bowl, mix together the pumpkin puree, pumpkin pie spice, and a pinch of salt.
- Step 6: Pour half of the brownie batter into the prepared baking pan. Dollop the pumpkin mixture over the brownie layer, then pour the remaining brownie batter on top. Use a knife or skewer to swirl the pumpkin filling into the brownie batter.
- Step 7: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Step 8: Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Cut into squares and enjoy!
Notes
Make sure your eggs are at room temperature for better mixing. Do not overmix your brownie batter to maintain that fudgy texture.