Decadent Pumpkin Chocolate Swirl Brownies
Indulge in these Decadent Pumpkin Chocolate Swirl Brownies, a delightful fusion of rich chocolate cocoa and creamy pumpkin puree that captures the essence of fall in every bite. This recipe combines warm spices like cinnamon and nutmeg to elevate the traditional brownie into a sumptuous treat, perfect for sharing at gatherings or enjoying cozy nights at home. With a fudgy texture and the option to add in nuts or chocolate chips, these brownies are sure to become a staple in your dessert repertoire.
16
Servings
N/A
Calories
10
Ingredients
Ingredients
unsweetened cocoa powder
3/4 cup (sifted)
all-purpose flour
1/2 cup (plus additional for the pan)
ground cinnamon
2 teaspoons
baking powder
1/2 teaspoon
fresh grated nutmeg
1/2 teaspoon
salt
1/2 teaspoon
packed light brown sugar
1 cup
unsalted butter
6 tablespoons (at room temperature)
large eggs
2 (at room temperature)
pumpkin
1 (15 ounce) can
Instructions
1
Preheat your oven to 350°F (175°C) and position the oven rack in the lower third.
2
Prepare a 9-inch square baking pan by greasing it with butter and dusting it with flour. Set aside.
3
In a medium bowl, combine the sifted cocoa powder, flour, cinnamon, baking powder, nutmeg, and salt. Whisk until thoroughly mixed and set aside.
4
In a large bowl, cream the brown sugar and room temperature butter together using an electric mixer at medium speed for about 5 minutes, or until the mixture is pale and thick.
5
Add the eggs one at a time into the creamed mixture, ensuring each egg is fully incorporated before adding the next.
6
Mix in the canned pumpkin and continue beating at medium speed for about 3 minutes until the mixture is smooth and creamy.
7
Gently fold the dry ingredients into the wet mixture using a wooden spoon or rubber spatula, stirring just until incorporated. Avoid overmixing.
8
Pour the brownie batter into the prepared baking pan, spreading it evenly throughout the corners.
9
Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
10
Once baked, remove the pan from the oven and let it cool on a wire rack for at least 30 minutes.
11
Cut the brownies into 16 squares while they are still in the pan and use an offset spatula to carefully remove them.
12
Serve warm or allow to cool completely before wrapping in plastic wrap for storage at room temperature.
13
Optional: Enhance the brownies by adding 2 teaspoons of vanilla extract, 1 teaspoon of maple extract, 1 teaspoon of rum extract, or up to 3/4 cup of chopped pecans, walnuts, semisweet chocolate chips, or white chocolate chips.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Pumpkin Chocolate Swirl Brownies.
What is the description of these brownies?
These brownies are a fusion of rich chocolate and creamy pumpkin with warm fall spices like cinnamon and nutmeg.
What temperature should the oven be preheated to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
Where should the oven rack be positioned?
The oven rack should be positioned in the lower third of the oven.
What size baking pan is required?
A 9-inch square baking pan is required for this recipe.
How should I prepare the baking pan?
Grease the pan with butter and dust it with flour before adding the batter.
Which dry ingredients need to be combined?
You need to combine sifted cocoa powder, flour, cinnamon, baking powder, nutmeg, and salt.
Should the cocoa powder be sifted?
Yes, the recipe specifies using sifted unsweetened cocoa powder.
How long should I cream the butter and brown sugar?
Cream the butter and brown sugar together for about 5 minutes until the mixture is pale and thick.
What speed should the electric mixer be set to for creaming?
The electric mixer should be set to medium speed.
How should the eggs be incorporated?
Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
Do the eggs and butter need to be at a specific temperature?
Yes, both the butter and the eggs should be at room temperature.
How long do I beat the mixture after adding the pumpkin?
Beat the mixture at medium speed for about 3 minutes until it is smooth and creamy.
What type of pumpkin should I use?
The recipe calls for one 15-ounce can of pumpkin.
How should the dry ingredients be added to the wet mixture?
Gently fold the dry ingredients into the wet mixture using a wooden spoon or rubber spatula.
Is it okay to overmix the batter?
No, you should avoid overmixing and stir only until the ingredients are just incorporated.
How do I prepare the batter in the pan?
Pour the batter into the pan and spread it evenly throughout the corners.
How long do these brownies bake?
Bake the brownies for approximately 30 minutes.
How can I tell if the brownies are finished baking?
The brownies are done when a toothpick inserted into the center comes out clean.
How long should the brownies cool?
Allow the brownies to cool on a wire rack for at least 30 minutes.
How many servings does this recipe provide?
This recipe yields 16 brownie squares.
What tool is recommended for removing the brownies from the pan?
An offset spatula is recommended for carefully removing the brownies.
How should I store the brownies?
Wrap the brownies in plastic wrap and store them at room temperature.
What extracts can be added for extra flavor?
You can optionally add vanilla extract, maple extract, or rum extract.
Can I add nuts to this recipe?
Yes, you can add up to 3/4 cup of chopped pecans or walnuts.
What kind of chocolate chips can be used as an addition?
You can add up to 3/4 cup of semisweet or white chocolate chips.
What spices give the brownies their fall essence?
Ground cinnamon and fresh grated nutmeg provide the fall spice profile.
What type of sugar is used in the recipe?
The recipe uses one cup of packed light brown sugar.
Can these brownies be served warm?
Yes, they can be served warm or allowed to cool completely.
What is the texture of these brownies?
These brownies have a fudgy and decadent texture.