Rich Pumpkin Brownies: A Swirled Autumn Treat (Print Version)

Rich Pumpkin Brownies swirl tender pumpkin through fudgy chocolate. A homey, slightly messy bake for comforting autumn moments.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients for Pumpkin Brownies

01 - 1 cup (2 sticks) unsalted butter
02 - 2 cups granulated sugar
03 - 4 large eggs
04 - 1 teaspoon vanilla extract
05 - 1 cup all-purpose flour
06 - ¾ cup unsweetened cocoa powder
07 - ½ teaspoon salt

→ Flavor Boosters for Pumpkin Brownies

08 - 1 teaspoon espresso powder (optional)
09 - 1 cup pumpkin puree (100% pumpkin, not pie filling)
10 - 1 ½ teaspoons pumpkin pie spice
11 - 1 tablespoon granulated sugar (for pumpkin mix)

→ Swirl & Topping for Pumpkin Brownies

12 - 1 cup chocolate chips or chunks

→ Optional Extras

13 - ½ cup chopped pecans or walnuts

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the rich Pumpkin Brownies out so much easier, trust me. Then, in a medium saucepan over low heat, or in a microwave-safe bowl, melt your butter. Once it’s mostly melted, stir in the granulated sugar until it’s all dissolved and glossy. I always get a little giddy when that butter and sugar mixture starts looking so inviting.
02 - Take that warm butter-sugar mixture off the heat. Whisk in the eggs, one at a time, until everything is beautifully combined and a bit lighter in color. This is where I sometimes get impatient and add the eggs too fast, which can scramble them if the butter is too hot – oops! So, take your time. Stir in the vanilla extract next; the smell alone is just wonderful, promising good things to come.
03 - In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and espresso powder (if you’re using it). Make sure there are no lumps of cocoa powder, or you’ll end up with powdery patches in your rich Pumpkin Brownies. This step feels so simple, but it’s crucial for even distribution of flavor and texture.
04 - Gently fold the dry ingredients into the wet mixture until just combined. Don't overmix! Overmixing develops the gluten in the flour, and we want fudgy, not tough, brownies. A few streaks of flour are totally fine; they’ll disappear during baking. Then, fold in most of your chocolate chips, saving a few for the top. I always resist the urge to eat half the chocolate chips at this stage, it's a real challenge.
05 - In a small bowl, combine the pumpkin puree, pumpkin pie spice, and a tablespoon of sugar. I often add a tiny pinch more salt here, it really makes the pumpkin flavor pop. Drop spoonfuls of the plain brownie batter into your prepared pan, then dollop the pumpkin mixture over it. Use a knife or skewer to gently swirl the pumpkin into the chocolate batter. Don't overdo it, or you'll lose the distinct swirl; a few elegant swoops are all you need for these rich Pumpkin Brownies.
06 - Bake for 25-30 minutes, or until a toothpick inserted into the chocolate parts comes out with moist crumbs, not wet batter. The pumpkin parts might still look a little gooey, and that’s okay. Let them cool completely in the pan before lifting out and cutting. Seriously, waiting is the hardest part, but warm brownies are crumbly brownies. That rich chocolate aroma filling the kitchen is my favorite part of this whole process!

# Notes:

01 - Always melt your butter and sugar together until glossy; it creates that signature fudgy texture.
02 - Don't overmix the batter! I learned the hard way that over-beating makes for tough brownies, not tender ones.
03 - Cooling completely is non-negotiable for clean cuts and the best fudgy consistency.
04 - For a game-changer, a sprinkle of flaky sea salt on top before baking elevates the chocolate flavor.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - mixing bowls
03 - whisk
04 - spatula
05 - saucepan

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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