Swirled Chocolate Pumpkin Brownies Recipe: The Fall Dessert You’ve Been Waiting For by Ann Marie Patitucci
I am obsessed with fall. Everyone who knows me knows this. However, I may be one of the only fall lovers who’s not obsessed with all things pumpkin. I’ll take a chai latte over a pumpkin spice latte any day, thank you very much! That said, I love chocolate and I have found the combination of chocolate and pumpkin to be surprisingly fantastic.
This pumpkin brownies recipe is easy and puts a delicious (and pretty) fall twist on your typical brownie recipe. If you like walnuts, include them. If you want or need to go nut free, just skip them.
Cuisine: American
Prep Time: 15 minutes
Cook Time 45 minutes
Total Time: 1 hour
Servings: 9
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, melted
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla (try this homemade vanilla extract recipe)
- 3 eggs
- 1/4 cup cocoa powder
- 1/2 cup semisweet chocolate chips
- 1/2 cup pumpkin puree
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts (optional)
Here’s how to make it:
- In a bowl, stir together the flour, baking powder and salt. In another bowl, stir the melted butter, sugar and vanilla. Mix in eggs one at a time. Gradually stir in the flour mixture. Divide the batter evenly among two separate bowls.
- Stir cocoa powder and chocolate chips into one batter. In the second bowl of batter, stir in the pumpkin puree, cinnamon, cloves, nutmeg and walnuts, if using.
- Spread half of the chocolate batter into the bottom of a greased 8x8-inch baking pan. Spread half of the pumpkin batter on top.
- To make it easier to swirl, add dollops of each of the remaining batters into the pan. Then drag a butter knife gently through the dollops to create a swirled design.
- Bake in a preheated 350-degree F oven for 45 to 50 minutes or until a toothpick inserted into the center of the pan comes out clean.
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