Pumpkin Swirl Brownies
Pumpkin Swirl Brownies, homemade from scratch with chocolate chips, are moist, incredibly delicious, and possibly the best fall dessert I've ever had!
Servings: 12 servings
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.
Calories: 264kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 187mg | Potassium: 137mg | Fiber: 2g | Sugar: 30g | Vitamin A: 3490IU | Vitamin C: 0.8mg | Calcium: 37mg | Iron: 1.5mg