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Pumpkin Brownies

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DescriptionPumpkin 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

  • For the Brownie Batter:
  • For the Pumpkin Swirl:

Instructions

  1. 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.
  2. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well.
  3. 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.
  4. In a large bowl, whisk together the melted butter and sugar until combined.
  5. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
  7. Gradually fold the dry ingredients into the wet ingredients until combined. Set aside.
  8. 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.
  9. In another bowl, combine the pumpkin puree, sugar, egg, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt. Mix until smooth.
  10. 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.
  11. Pour 2/3 of the brownie batter into the prepared pan, spreading it evenly.
  12. Spoon the pumpkin mixture over the brownie layer in dollops.
  13. Add the remaining brownie batter on top.
  14. Use a butter knife to gently swirl the brownie and pumpkin layers together, creating a marbled effect.
  15. 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.
  16. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  17. Let the brownies cool completely in the pan before cutting into squares.
  18. 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.
  19. 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://cosycookery.com/pumpkin-brownies/