Description
Rich and fudgy Pumpkin Brownies made from scratch with melted semisweet chocolate, cocoa powder, and a warmly spiced pumpkin puree swirl. These marbled fall brownies have dense chocolate centers, soft pumpkin ribbons, and a striking swirl on top.
Ingredients
Scale
- ½ cup (113 g) unsalted butter
- 4 ounces (113 g) semisweet chocolate, chopped
- ¾ cup (150 g) granulated sugar
- ½ cup (100 g) packed light brown sugar
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ⅔ cup (80 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- ½ teaspoon fine salt
- ½ cup (120 g) pure pumpkin puree
- ¼ cup (50 g) packed light brown sugar
- 1 large egg yolk
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving some overhang for easy removal.
- Make the pumpkin swirl by whisking together the pumpkin puree, ¼ cup brown sugar, 1 egg yolk, 2 tablespoons flour, pumpkin pie spice, ½ teaspoon vanilla, and a pinch of salt until smooth. Set aside.
- Melt the butter and chopped semisweet chocolate together in short microwave intervals or over a double boiler. Stir until smooth and allow to cool slightly.
- Whisk the granulated sugar and ½ cup brown sugar into the melted chocolate mixture.
- Add the 2 whole eggs, 1 egg yolk, and 1 teaspoon vanilla. Whisk until smooth and glossy without incorporating excessive air.
- Add the ⅔ cup flour, cocoa powder, and ½ teaspoon salt. Fold gently just until no dry streaks remain.
- Spread about two-thirds of the chocolate brownie batter evenly into the prepared pan.
- Spoon the pumpkin mixture over the brownie batter in irregular dollops, then add spoonfuls of the remaining chocolate batter between the pumpkin.
- Run a butter knife or skewer gently through the mixtures in loose S-shaped or figure-eight motions to create visible pumpkin and chocolate swirls. Do not overmix.
- Bake for 28–34 minutes, or until the edges are set and a toothpick inserted into a chocolate section near the center comes out with moist crumbs rather than wet batter.
- Cool completely in the pan on a wire rack for about 1 hour. For extra-clean cuts, chill the cooled brownies for about 30 minutes before slicing.
- Lift the brownies from the pan using the parchment overhang and cut into 16 squares with a sharp knife, wiping the blade clean between cuts.
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- If using homemade pumpkin puree, drain excess moisture until it has a thick consistency similar to canned pumpkin.
- Do not overmix the batter after adding the flour or the brownies may become more cake-like.
- For fudgy Pumpkin Brownies, remove them from the oven when a toothpick shows moist crumbs rather than waiting for it to come out completely clean.
- Swirl the pumpkin and chocolate only a few times so the marbled pattern stays clearly defined.
- Allow the brownies to cool completely before slicing because the texture becomes denser and fudgier as they cool.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate in a sealed container or freeze individually wrapped brownies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 28–34 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 92 mg
- Fat: 9.4 g
- Saturated Fat: 5.4 g
- Unsaturated Fat: 3.8 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 2.5 g
- Cholesterol: 61 mg