Description
Indulge in the ultimate seasonal treat: a dense, fudgy chocolate brownie marbled with an aromatic, spiced pumpkin layer. These brownies offer a perfect balance of deep cocoa richness and cozy autumnal spices. Whether you are hosting a dinner party or satisfying a mid-week chocolate craving, this beginner-friendly recipe delivers a bakery-quality masterpiece that is sure to impress every guest with its beautiful swirl and decadent flavor profile.
Ingredients
3/4 cup semi-sweet or dark chocolate chips
1/2 cup unsalted butter, melted and slightly cooled
2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs, room temperature
1 1/4 cups pure pumpkin puree
1/2 cup neutral oil
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In one bowl, whisk together the flour, baking powder, and salt.
In a large bowl, whisk the sugar, eggs, and oil until smooth.
Divide the wet mixture into two separate bowls.
To the first bowl (chocolate base), stir in the melted butter and chocolate chips.
To the second bowl, stir in the pumpkin puree and ground cinnamon.
Alternate spoonfuls of chocolate batter and pumpkin batter into the prepared pan.
Use a knife or skewer to gently swirl the batters together for a marbled effect.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Allow the brownies to cool completely in the pan before cutting into squares.
Notes
Ensure your pumpkin puree is 100% pure pumpkin and not pre-spiced pie filling to control the flavor perfectly. For the best fudgy texture, do not overbake; the brownies will continue to set as they cool. Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg