Description
Delight in the rich and moist Pumpkin Brownies that combine the decadent taste of chocolate with the warm spices of pumpkin. Perfect for fall or any time you’re craving a unique twist on classic brownies, these treats offer a beautifully swirled blend of chocolate and pumpkin batters with a satisfying crunch from walnuts.
Ingredients
Scale
Dry Ingredients
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup cocoa powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 3/4 cup butter, melted
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1/2 cup pumpkin puree
Add-ins
- 1/2 cup semi sweet chocolate chips
- 1/2 cup chopped walnuts
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, cocoa powder, cinnamon, ground cloves, and nutmeg to evenly distribute the spices and leavening agent.
- Mix wet ingredients and sugar: In a separate large bowl, stir the melted butter with the sugar and vanilla extract until smooth. Beat in the eggs one at a time, thoroughly mixing after each addition to ensure a cohesive batter.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Then divide the batter evenly between two bowls for separate flavorings.
- Prepare chocolate and pumpkin batters: To one bowl, fold in the semi sweet chocolate chips. To the other, add the pumpkin puree, chopped walnuts, cinnamon, cloves, and nutmeg, mixing well to combine all flavors and textures.
- Layer batters in pan: Spread half of the chocolate batter evenly in the bottom of the prepared baking pan. Top with half of the pumpkin batter, spreading carefully so layers remain distinct.
- Create swirl effect: Drop dollops of the remaining chocolate and pumpkin batters alternately over the layered batter. Use a kitchen knife to gently drag through the batters, creating a marbled swirl pattern on top.
- Bake: Place the pan in the preheated oven and bake for 45 to 48 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake to keep brownies moist.
- Cool and serve: Allow the brownies to cool in the pan before slicing into 9 squares. Enjoy these rich, spiced pumpkin and chocolate brownies as a delicious treat or dessert.
Notes
- These brownies offer an irresistible blend of chocolate and pumpkin flavors with a delightful nutty crunch from walnuts.
- Ensure not to overmix the batter to keep the brownies tender and moist.
- The swirling technique not only looks impressive but distributes flavors perfectly with every bite.
- Ideal for autumn gatherings or satisfying any pumpkin craving year-round.
Nutrition
- Serving Size: 1 brownie
- Calories: 438 kcal
- Sugar: 38 g
- Sodium: 289 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 96 mg
