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.
Ingreadients:
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter, melted
- 1 ½ cups white sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ½ cup semi-sweet chocolate chips
- ¼ cup cocoa powder
- ½ cup pumpkin puree
- ½ cup chopped walnuts
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
Direction
- Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
- Stir flour, baking powder, and salt together in a medium bowl.
- Stir sugar, melted butter, and vanilla together in a large bowl.
- Add one egg and mix with a spoon until well incorporated. Repeat to add remaining 2 eggs, mixing well after each addition.
- 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.
- Stir chocolate chips and cocoa into one bowl of batter. Stir pumpkin puree, walnuts, cinnamon, cloves, and nutmeg into the second bowl of batter.
- 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.
- Drag a kitchen knife or small spatula gently through the layers in a swirling motion 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.
- Remove from the oven and let cool in the pan before cutting into 16 squares.
- Serve warm, topped with a scoop of vanilla ice cream. Enjoy!
