These pumpkin brownies are perfect for fall! Two tasty batters — a decadent chocolate and a pumpkin-nut with fall spices — are swirled together in this fun twist on a classic brownie recipe. Serve them warm with a scoop of vanilla ice cream for tonight's dessert or wrap one up for tomorrow's lunch.
Ingredients
- all-purpose flour: 0.75 cup
- baking powder: 0.5 tsp
- salt: 0.5 tsp
- butter: 0.75 cup (melted)
- ½ cups white sugar: 1 piece
- vanilla extract: 2 tsp
- eggs: 3 piece
- semi-sweet chocolate chips: 0.5 cup
- cocoa powder: 0.25 cup
- pumpkin puree: 0.5 cup
- walnuts: 0.5 cup (chopped)
- ground cinnamon: 0.75 tsp
- ground cloves: 0.5 tsp
- ground nutmeg: 0.5 tsp
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
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Stir flour, baking powder, and salt together in a medium bowl.
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Stir sugar, melted butter, and vanilla together in a large bowl.
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Add one egg and mix with a spoon until well incorporated. Repeat to add remaining 2 eggs, mixing well after each addition.
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Gradually add flour mixture and stir the batter until evenly moistened. Pour 1/2 of the batter back into the medium bowl that held the flour mixture.
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Stir chocolate chips and cocoa into one bowl of batter. Stir pumpkin puree, walnuts, cinnamon, cloves, and nutmeg into the second bowl of batter.
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Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the two layers once more.
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Drag a kitchen knife or small spatula gently through the layers in a swirling motion to create a marbled appearance.
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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.
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Remove from the oven and let cool in the pan before cutting into 16 squares.
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Serve warm, topped with a scoop of vanilla ice cream. Enjoy! Dotdash Meredith Food Studios
