Description
These Pumpkin Brownies combine rich chocolate with the warm spices of pumpkin puree and nuts, creating a decadent, moist treat perfect for fall or any time you crave a flavorful twist on traditional brownies.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 3/4 cup butter (melted)
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1/2 cup pumpkin puree
Add-ins
- 1/2 cup semi sweet chocolate chips
- 1/2 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 ensure the brownies don’t stick.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, salt, and set aside for later use.
- Mix Wet Ingredients: In a separate large bowl, mix the melted butter, sugar, and vanilla extract until smooth. Then beat in eggs one at a time to incorporate them thoroughly.
- Combine Batter: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Divide the batter evenly into two separate bowls.
- Prepare Chocolate Batter: In one bowl, stir in the cocoa powder and semi-sweet chocolate chips until the mixture is uniform.
- Prepare Pumpkin Batter: In the other bowl, stir in the pumpkin puree, chopped walnuts, cinnamon, ground cloves, and nutmeg, mixing well to combine all the spices evenly.
- Layer Batters in Pan: Spread half of the chocolate batter evenly at the bottom of the prepared baking pan, then spread half of the pumpkin batter on top of the chocolate layer.
- Swirl Batters: Drop dollops of the remaining chocolate and pumpkin batters over the layered batter in the pan. Use a kitchen knife to gently swirl the batters together to create a marbled effect without fully mixing them.
- Bake: Place the pan in the preheated oven and bake for 45-48 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan before cutting into 9 squares. Enjoy your delicious chocolate-pumpkin swirled brownies!
Notes
- These brownies are especially moist and flavorful, ideal for pumpkin lovers seeking a rich chocolatey dessert.
- For a nut-free version, omit the walnuts or substitute with additional chocolate chips.
- Make sure not to overmix the batters to keep the texture tender and fudgy.
- Store brownies in an airtight container for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 brownie (1/9 of recipe)
- Calories: 438 kcal
- Sugar: 38 g
- Sodium: 289 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 96 mg
