Pumpkin Brownie Recipe
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Pumpkin Brownie Recipe
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These tasty pumpkin brownies are perfectly swirled with chocolate and creamy pumpkin to make the perfect Fall dessert!
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Ingredients
- 8 tablespoons 1 stick unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¼ cups canned pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees. Line a 9 x 13 rectangular baking pan or dish with parchment paper or grease with cooking spray.
- Place the chocolate and the butter inside a heat-proof bowl. Fill a small saucepan halfway with water and bring it to a simmer over medium heat. Set a heatproof bowl over the saucepan melt the chocolate and butter while stirring occasionally until melted and smooth. Turn off the heat.
- In a large bowl, whisk together flour, baking powder, and salt; set aside.
- Using a hand mixer in a large bowl or stand mixer, mix the sugar, eggs, and vanilla, on medium speed until fluffy and combined, about 3 to 5 minutes.
- Slowly add the flour mixture to the wet ingredients and mix to combine, stopping periodically to scrape the sides of the bowl.
- Divide the batter between 2 medium bowls (about 2 cups per bowl). Add the chocolate mixture to one bowl and stir to combine.
- To the non-chocolate mixture, add the pumpkin, oil, cinnamon, and nutmeg and stir to combine.
- Pour the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Next, pour the pumpkin batter over the chocolate in a semi-swirl way. With a small spatula gently swirl the two batters to create a marbled effect.
- Bake for 35 to 40 minutes or until set and a toothpick comes out clean when inserted in the center of the pan.
- Remove from the oven and allow the brownies to cool on a wire rack before cutting into 16 squares.
Notes
- I made this recipe in a larger 9x13 pan in the photos. The brownies in a 9x9 pan are thicker (taller) and gooier. They will require an additional 10 minutes (+/-) of cooking time. All oven temperatures vary -including the positioning of the oven rack. I recommend you check for doneness around minute 30.
- Boxed brownies:
- If you want to use a boxed brownie mix, you'll only need canned pumpkin, the oil, cinnamon, and nutmeg for the pumpkin mixture.
- Create your brownie batter by following the directions and ingredients marked in the box. Divide the batter in half, and mix one half with the pumpkin mixture. Then follow the swirl directions, beginning on step 8 and bake.
- If using a boxed brownie mix, the pumpkin batter will have a dark orange/brown color, unlike the photos here. That is because by making the brownie batter from scratch, we saved half of the liquid batter without the chocolate.
- That said, the brownies will still have a pumpkin-like flavor.
Nutrition Information
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Serving
1brownie
Calories
188kcal
(9%)
Carbohydrates
25.6g
(9%)
Protein
2.7g
(5%)
Fat
8.6g
(13%)
Saturated Fat
4.6g
(23%)
Cholesterol
42.7mg
(14%)
Sodium
26.9mg
(1%)
Fiber
1.3g
(5%)
Sugar
15.6g
(31%)
Nutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 188kcal | 9% |
| Carbohydrates | 25.6g | 9% |
| Protein | 2.7g | 5% |
| Fat | 8.6g | 13% |
| Saturated Fat | 4.6g | 23% |
| Cholesterol | 42.7mg | 14% |
| Sodium | 26.9mg | 1% |
| Fiber | 1.3g | 5% |
| Sugar | 15.6g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
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