Description
These Pumpkin Swirl Brownies are the ultimate fall chocolate treat, with an extra-fudgy center and gorgeous ribbons of creamy pumpkin spice. They are rich, cozy, and impossible to resist.
Ingredients
Scale
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup (75 g) unsweetened cocoa powder
- 1/2 cup (63 g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (85 g) semi-sweet chocolate chips
- 1/2 cup (122 g) pumpkin puree
- 1 large egg yolk
- 2 tablespoons (25 g) granulated sugar
- 2 tablespoons (16 g) all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- Whisk melted butter and sugar together, then add eggs and vanilla and mix until smooth.
- Add cocoa powder, flour, and salt, stirring just until combined. Fold in the chocolate chips.
- In a separate bowl, whisk pumpkin puree, egg yolk, sugar, flour, cinnamon, nutmeg, and vanilla until creamy.
- Spread two-thirds of the brownie batter into the prepared pan.
- Spread the pumpkin mixture over the brownie layer.
- Drop the remaining brownie batter over the pumpkin layer.
- Gently swirl the chocolate and pumpkin layers together with a knife or wooden skewer.
- Bake for 35 to 42 minutes, until the edges are set and the center remains slightly soft.
- Cool completely before slicing. Chill briefly for especially clean cuts.
- Prep Time: 10
- Cook Time: 15
- Category: Cookies