Pumpkin Brownies
These chocolate Pumpkin Brownies are the perfect treat. Layers of fudgy chocolate brownies and pumpkin cake are swirled together, with each bite filled with the rich flavors of chocolate and pumpkin.
Servings: 16 brownies
Calories: 165kcal
Ingredients
Chocolate Brownie Batter
- 1 cup granulated sugar 192g
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 1/2 cup unsalted butter, melted and cooled
- 1 cup unsweetened cocoa powder 80g
- 1/2 tsp. salt
- 1/2 tsp. baking soda
Pumpkin Batter
- 1/4 cup sugar 48g
- 1 egg, room temperature
- 1/2 cup pumpkin puree 108g
- 2 Tbsp. creamy peanut butter (or almond butter) 33g
- 1/2 cup all-purpose flour 60g
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 3/4 tsp. pumpkin pie spice
Instructions
- Preheat the oven at 350 degrees. Lightly grease an 8x8-inch pan and line it with parchment paper, leaving an overhand. This will make it easier to remove and slice the brownies later on.
- Start by making the chocolate brownie batter. Add the sugar, eggs, and vanilla extract to a medium sized bowl and whisk to combine.
- Slowly add in the melted butter, whisking as you go so that any residual warmth from the butter doesn’t scramble the egg.
- Once you’ve incorporated the butter, add the cocoa powder, salt, and baking soda to the bowl. Whisk until you have a smooth batter and there are no longer any pockets of dry ingredients remaining. Set the bowl aside and give your whisk a quick rinse.
- Make the pumpkin batter next. Add the sugar, egg, pumpkin puree, and peanut butter to a bowl and whisk until smooth. Add the flour, salt, baking soda, and pumpkin pie spice and whisk until just combined.
- Spread about two-thirds of the chocolate brownie batter on the bottom of the prepared pan in an even layer.
- Then, gently spread half of the pumpkin layer on top.
- Lastly, alternate placing dollops of the remaining pumpkin and brownie batters across the top of the surface. Gently swirl the dollops together with a butter knife or spoon, then tap the pan on the counter firmly a few times to help settle the batter.
- Bake the brownies in the preheated oven for 30-35 minutes or until a tester comes out with a few moist crumbs. Cool the brownies in the pan completely before slicing into 16 squares.
Notes
- Do not over-mix the wet and dry ingredients. Only mix until combined to ensure rich and fudgy brownies.
- Layering and dolloping the batters might seem tedious, but it’s the best way to ensure each bite is a perfectly marbled combination of chocolate and pumpkin!
- Make sure to allow the brownies to cool completely before slicing. This is a crucial step that ensures a fudgy consistency.
- Check at 30 minutes, all ovens will vary!
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 1brownie | Calories: 165kcal | Carbohydrates: 22g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 54mg | Sodium: 88mg | Potassium: 111mg | Fiber: 2g | Sugar: 16g
