Pumpkin Swirl Brownies
Indulge in the comforting flavors of fall with these fudgy brownies swirled with creamy pumpkin, a perfect dessert for any gathering.
Ingredients
Brownie Base Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup brown sugar, packed
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
Pumpkin Swirl Ingredients
- 1 cup pure pumpkin puree Not pumpkin pie filling
- 1 tsp pumpkin pie spice Or a blend of cinnamon, nutmeg, ginger
- 1/2 cup chocolate chips Optional, for added richness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.
- In a medium bowl, mix together cocoa powder, flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together granulated sugar, brown sugar, vegetable oil, and eggs until smooth. Add in the vanilla extract and continue to mix.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
- In a separate bowl, combine the pumpkin puree, pumpkin pie spice, and one egg. Mix until smooth.
Assembly
- Pour half of the brownie batter into the prepared pan and spread it evenly.
- Pour the pumpkin mixture over the brownie base and carefully swirl it using a knife or skewer.
- Pour the rest of the brownie batter on top and swirl again for the final touches.
Baking
- Place in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean.
- Allow the brownies to cool in the pan for about 10-15 minutes before cutting them into squares.
- Serve warm, preferably with a scoop of vanilla ice cream.
Notes
For healthier brownies, substitute half of the oil with unsweetened applesauce. Check the brownies at the 30-minute mark to avoid overbaking. Store in an airtight container at room temperature for up to 4 days, or freeze them for up to three months.