Pumpkin Swirl Brownies

Recipe and Photography by Elle Penner, MPH, RD of Two Spoons Studio

Prep time 20 minutes
Cook time 22-27 minutes
Servings 18

Ingredients

Chocolate Brownie Batter

3/4 cup (168 g) unsalted butter, melted and cooled slightly
3/4 cup (173 g) granulated sugar
3/4 cup (162 g) packed dark brown sugar
3 large eggs
2 teaspoons pure vanilla extract
3/4 cup (94 g) all-purpose flour
3/4 cup (68 g) unsweetened cocoa powder
3/4 teaspoon kosher salt

Pumpkin Batter

1/2 cup (115 g) unsalted butter, melted and cooled slightly
3/4 cup + 2 tablespoons (200 g) sugar
2/3 cup (150 g) pure pumpkin puree
1 large egg
2 teaspoons vanilla extract
1 1/4 cups (162 g) all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 teaspoon baking soda
1/2 teaspoon kosher salt

These Pumpkin Swirl Brownies are a delicious fall-inspired treat. Rich, fudgy chocolate brownies are layered with sweet, spiced pumpkin blondies, and swirled together to create a beautiful dessert that’s full of fall flavor. Each bite delivers the perfect combination of chocolate and pumpkin, making them an irresistible (and impressive!) autumn dessert.

Instructions

Preheat the oven to 350°F. Lightly grease a 9×13-inch pan and line it with parchment paper, leaving an overhang on the sides for easy removal after baking.
Make the chocolate brownie batter. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined. Sift the flour, cocoa powder, and salt into the wet mixture, pressing through any lumps. Stir until just incorporated. Set aside.
Make the pumpkin batter. In a separate bowl, whisk together the melted butter and sugar. Add the pumpkin puree, egg, and vanilla extract, whisking until smooth. Sift the flour, pumpkin pie spice, baking soda, and salt into the wet ingredients, then stir until just combined.
Assemble the brownies. Pour about ⅔ of the brownie batter into the prepared pan and spread it evenly. Carefully spread half of the pumpkin batter over the brownie layer. For the final layer, drop alternating spoonfuls of the remaining brownie and pumpkin batters on top, then gently swirl them together with a butter knife to create a marbled effect. Tap the pan on the counter to remove any air bubbles.
Bake for 22-27 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan before slicing into 18 bars, roughly 3 x 2 ¼ inches. Store in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 7 days.