I made these moist and incredibly delicious homemade Pumpkin Swirl Brownies from scratch and they were possibly the best fall dessert I’ve ever had!
Okay. So, these may be the best damn brownies I’ve ever made. I like pumpkin but I don’t love it. I’m the kind of person who would scrape off half of the filling on a piece of pumpkin pie so I could properly enjoy the best ratio of crust to filling to whipped cream. These brownies, however, are incredibly moist and down right delicious.
One thing I was afraid of messing up was the swirl. You see, the chocolate batter is much thicker than the pumpkin batter. What I ended up doing was spreading half of the chocolate batter on the bottom, covering it with the pumpkin batter, and then squeezing the remaining chocolate batter out of a plastic bag with the corner snipped off to make rows. Then I took a knife and went through the rows to try for a swirl patter. Then I just swirled it around some more. It wasn’t like a perfectly crafted latte with a gorgeous pattern on top, but it mixed it well. Whatever.
You can used canned pumpkin if you like, but I roasted my own fresh pumpkin and I think the flavor and texture are far superior to canned pumpkin. They cooked to perfection, and because I lined my baking stone with foil lined parchment, they lifted out easily for perfect cutting.
I had a friend at work who normally doesn’t like pumpkin desserts try one. Later that night his wife messaged me and asked when the recipe would go up on the blog. These are the kind of pumpkin brownies that could turn a non-pumpkin lover into a pumpkin lover.
They were so good, in fact, that I wish I hadn’t brought half of them into work to share with my co-workers, despite the fact that I probably ate a third of what I brought in. No. These were so good that I would have worked out twice as hard and walked twice as far just to eat the entire pan myself. The pumpkin layer was incredibly moist and soft and the chocolate layer had the added bonus of crunch from the chocolate chips. Perfection!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1/2 cup cocoa powder
- 1/2 cup mini chocolate chips
- 1 cup pumpkin puree (I used fresh)
- 1 1/2 teaspoons pumpkin pie spice
- Preheat oven to 350 degrees F. Line or grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
- In a medium sauce pot over medium heat, melt butter. Continue to cook while it foams and stir constantly until it browns and you see some brown specks at the bottom and it starts to smell a bit toasted (i.e. heaven). Remove from heat. Once butter cools a bit, add sugar and vanilla extract. Next, beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Add half the batter to a separate large bowl.
- Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree and pumpkin pie spice.
- Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with all of the pumpkin batter. The chocolate batter will be much thicker than the pumpkin batter. For the remaining chocolate batter, you can either spoon it on top or you can put it in a plastic bag, snip off the corner, and squeeze it onto the pumpkin in strips. Use a butter knife or a spatula to swirl the two batters together to create a marbled appearance.
- Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes (mine took exactly 40 minutes and they were perfect). Cool in the pan, cut into squares, and serve.