These chocolate pumpkin swirl brownies combine rich dark chocolate and spiced pumpkin for a delicious fall dessert.
In the early fall it seems everything imaginable gets a dose of pumpkin. But these chocolate pumpkin swirl brownies may just be the best one of them all!
These are not your gooey fudge brownie. They are a bit more cake like and the addition of the pumpkin and spice balances out the sweetness of the chocolate nicely. They make for a delicious, cozy fall dessert.
Chocolate Pumpkin Brownie Ingredients
- 2 cups all purpose flour
- ½ cup butter
- 6 oz dark chocolate
- 1 ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 4 eggs
- 1 ¼ cups pumpkin puree
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ cup bittersweet chocolate chips
How to make pumpkin brownies
Preheat your oven to 350 degrees. Butter a 9 by 9 inch square baking dish then line with parchment paper. Melt your chopped dark chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. Or melt in the microwave in 15 second intervals, stirring between each.
Next whisk together the flour, baking powder, and salt in a large bowl. In separate bowl combine sugar, eggs, and vanilla and beat with hand mixer or in stand mixer until fluffy. Combine egg mixture with flour mixture.
Divide the batter between your two bowls. In one bowl add the melted chocolate mixture and stir to combine. In the other bowl add your pumpkin puree, oil, cinnamon, and nutmeg and stir to combine.
Pour half of the chocolate batter into prepared pan and smooth with a rubber spatula. Top with half of the pumpkin batter and smooth. Then repeat with the remaining batter to form another layer of each. Gently swirl the batter with knife or spatula to create swirl effect. Top with chocolate chips then bake for 40 to 45 minutes until set. If you want them fudgier you can under bake them.
How to store leftover brownies
If you plan to make the brownies ahead it's best to store them uncut in the baking dish covered tightly with plastic wrap or in an airtight container. Cutting them will allow more air exposure which will dry them out quicker. They will keep at room temperature for about 3 to 4 days. For longer storage refrigerate the brownies for up to 1 week.
Store cut brownies in an airtight container, plastic bags, or wrap individually in plastic wrap. They will keep for 2 to 3 days at room temperature.
Chocolate Pumpkin Swirl Brownies
Ingredients
- 2 cups all purpose flour
- ½ cup butter
- 6 oz dark chocolate
- 1 ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 4 eggs
- 1 ¼ cups pumpkin puree
- 1 tsp vanilla extract
- ¼ tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ cup bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees. Butter 9 in square baking dish and line with parchment paper.
- Melt chopped dark chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Whisk together flour, baking powder, and salt in a large bowl.
- In separate bowl combine sugar, eggs, and vanilla and beat with hand mixer or in stand mixer until fluffy.
- Combine egg mixture with flour mixture.
- Divide batter between your two bowls. In one bowl add melted chocolate mixture and stir to combine. In the other bowl add Pumpkin, oil, cinnamon, and nutmeg and stir to combine.
- Pour half of the chocolate batter into prepared pan and smooth, top with half of pumpkin batter and smooth, the repeat with remaining batter to form another layer of each.
- Gently swirl the batter with small knife or spatula to create swirl effect.
- Top with chocolate chips.
- Bake for 40 to 45 minutes until set.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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