Pumpkin Swirl Brownies Recipe
These Pumpkin Brownies are a rich and moist twist on classic chocolate brownies, combining the deep flavors of cocoa and semi-sweet chocolate chips with the warm spices and natural sweetness of pumpkin puree. Swirled together and baked to perfection, they offer a delightful balance of chocolaty indulgence and autumn-inspired spice, perfect for seasonal treats or anytime you want a cozy dessert.
- Prep Time: 15 minutes
- Cook Time: 45-48 minutes
- Total Time: 1 hour 3 minutes
- Yield: 16 brownies (2-inch squares)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- ¾ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup cocoa powder
- ¾ teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Wet Ingredients & Mix-ins
- ¾ cup butter, melted
- 1 ½ cups sugar
- 2 teaspoons vanilla extract
- 3 eggs
- ½ cup semi sweet chocolate chips
- ½ cup pumpkin puree
- ½ cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, stir together the all purpose flour, baking powder, salt, and set aside.
- Mix Wet Ingredients: In a separate large bowl, mix melted butter, sugar, and vanilla extract until combined. Then, using a spoon, add eggs one at a time mixing thoroughly after each addition.
- Add Flour and Separate Batter: Gradually stir the flour mixture into the wet ingredients until just combined. Divide the batter evenly into two separate bowls for different flavor profiles.
- Prepare Chocolate Batter: To one bowl, stir in cocoa powder and semi sweet chocolate chips until well incorporated.
- Prepare Pumpkin Batter: To the second bowl, fold in pumpkin puree, chopped walnuts, cinnamon, ground cloves, and ground nutmeg, combining well.
- Layer the Batters: Spread half of the chocolate batter evenly into the bottom of the prepared baking pan. Next, spread half of the pumpkin batter evenly over the chocolate layer.
- Swirl the Batters: Add dollops of the remaining chocolate and pumpkin batters atop the layered batter in the pan. Use a kitchen knife to gently drag through the dollops to create an attractive swirled pattern on the surface.
- Bake: Place the pan in the oven and bake for 45 to 48 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the brownies to cool in the pan before slicing and serving. Enjoy your delicious pumpkin swirled brownies!
Notes
- For a nuttier texture, lightly toast the walnuts before adding to the batter.
- You can substitute semi sweet chocolate chips with dark chocolate chips for a richer taste.
- If you prefer a gluten-free version, use a gluten-free all purpose flour blend instead of regular flour.
- Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Allow brownies to cool completely before cutting to ensure clean slices.
Find it online: https://flavorspath.com/pumpkin-swirl-brownies-recipe/
