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Pumpkin Swirl Brownies Recipe

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4.1 from 81 reviews

  • Author: Amina
  • Total Time: 45 minutes
  • Yield: 20 servings

Description

These Pumpkin Brownies are a delightful twist on the classic brownie, combining rich chocolate flavor with the warm spices and moistness of pumpkin. Perfect for fall gatherings, these layered and swirled brownies bake up moist, tender, and beautifully marbled, capturing the essence of autumn in every bite.

Ingredients

Brownie Batter

  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Pumpkin Batter

  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 3/4 cup canned pumpkin puree
  • 2 large eggs, room temperature

Instructions

  1. Mix the brownie batter: In a large bowl, whisk together the sugar, all-purpose flour, baking cocoa, salt, and baking soda. In a separate small bowl, whisk together the canola oil, eggs, and vanilla extract. Combine the wet ingredients into the dry ingredients and stir just until moistened.
  2. Preheat and prepare pan: Preheat the oven to 350°F. Line a 13×9-inch baking pan with parchment paper, allowing the ends to extend up the sides. Grease the parchment lightly with baking spray to prevent sticking.
  3. Create the pumpkin batter: In another large bowl, whisk together the sugar, all-purpose flour, salt, pumpkin pie spice, and baking soda. In a small bowl, whisk together the canned pumpkin puree and eggs. Stir the wet pumpkin mixture into the dry ingredients until just combined.
  4. Layer the batters: Spread half of the brownie batter evenly across the prepared baking pan, ensuring it reaches all edges and corners. It will be a thin layer, which is expected.
  5. Add the pumpkin layer: Drop half of the pumpkin batter by tablespoonfuls over the brownie layer, then gently spread it to cover most of the brownie base.
  6. Top with remaining batters: Drop the remaining brownie and pumpkin batters by spoonfuls over the pumpkin layer. Carefully swirl the batters together using a knife or toothpick to create a marbled effect.
  7. Bake and cool: Bake the brownies for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool in the pan on a wire rack. Once cooled, lift the brownies out using the parchment paper edges and cut into 20 bars.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Do not overmix the batters to keep the brownies tender.
  • Ensure even spreading for proper layering and swirls.
  • Let brownies cool completely before cutting to avoid crumbling.
  • Storage: Keep brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/pumpkin-swirl-brownies-recipe/