Description
Rich and fudgy brownies swirled with pumpkin and warm spices, making a decadent fall-inspired dessert.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
- In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to wet mixture, stirring until just combined.
- In another bowl, combine pumpkin puree, cinnamon, nutmeg, cloves, and ginger.
- Spread half of the brownie batter into the prepared pan. Spoon pumpkin mixture over the top and swirl gently with a knife.
- Top with remaining brownie batter and swirl again for a marbled effect. Sprinkle chocolate chips if using.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely before slicing into squares.
Notes
- For extra fudginess, slightly underbake the brownies.
- Can be stored in an airtight container for up to 4 days.
- Add walnuts or pecans for crunch.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American