Description
These Pumpkin Brownies are a delightful twist on traditional brownies, featuring a rich chocolate base swirled with a spiced pumpkin batter. With a perfect balance of moist texture and festive flavors, they make an ideal treat for autumn gatherings or anytime you crave a seasonal dessert.
Ingredients
Brownie Batter
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/4 cup baking cocoa
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup canola oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Pumpkin Batter
- 1 cup sugar
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- 3/4 cup canned pumpkin
- 2 large eggs, room temperature
Instructions
- Mix the brownie batter: In a large bowl, whisk together sugar, all-purpose flour, baking cocoa, salt, and baking soda. In a separate small bowl, whisk together canola oil, eggs, and vanilla extract. Stir the wet ingredients into the dry just until moistened.
- Create the pumpkin batter: In a large bowl, whisk sugar, all-purpose flour, salt, pumpkin pie spice, and baking soda. In a small bowl, whisk pumpkin puree and eggs. Mix wet ingredients into dry until just combined.
- Prepare the pan: Preheat the oven to 350°F (175°C). Line a 13x9-inch baking pan with parchment paper, leaving edges hanging over sides; grease the parchment with baking spray.
- Layer the batters: Spread half of the brownie batter evenly into the prepared pan, ensuring it covers all edges. Drop half of the pumpkin batter by tablespoonfuls over the brownie layer, then gently spread it to cover most of the brownie layer. Next, drop remaining pumpkin and brownie batters by spoonfuls over the pumpkin layer.
- Swirl the batters: Using a knife or toothpick, gently swirl the batters on top to create a marbled effect without overmixing.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Cool and serve: Allow the brownies to cool completely in the pan on a wire rack. Use the parchment edges to lift them out of the pan, then cut into bars and serve.
Notes
- For best results, use room temperature eggs to help the batter mix more evenly.
- You can substitute canola oil with vegetable oil or melted coconut oil if preferred.
- Ensure not to overmix the batters to keep the brownies tender and moist.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- The pumpkin pie spice adds warmth and depth; you can adjust the amount based on your taste preference.
