This Pumpkin-Swirl Brownies Recipe is a fudgy and spiced recipe, which is made with a rich chocolate batter and a creamy pumpkin swirl. It’s the ultimate fall dessert, ready in about an hour, plus cooling time.
Pumpkin-Swirl Brownies Recipe Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 ¾ cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¼ cups solid-pack pumpkin
- ¼ cup vegetable oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup chopped hazelnuts or other nuts
How To Make Pumpkin-Swirl Brownies
- Prep Oven and Pan: Preheat your oven to 350°F. Butter a 9-inch square baking pan and line the bottom with parchment paper, then butter the parchment.
- Melt Chocolate: In a heatproof bowl set over a pan of simmering water, melt the chopped chocolate and the butter together, stirring occasionally until smooth.
- Make the Base Batter: In a large bowl (or the bowl of an electric mixer), beat the sugar, eggs, and vanilla until fluffy, about 3 to 5 minutes. In a separate bowl, whisk together the flour, baking powder, cayenne, and salt. Beat the flour mixture into the egg mixture until just combined.
- Divide the Batter: Divide this base batter evenly between two medium bowls (you should have about 2 cups of batter in each).
- Make Chocolate & Pumpkin Batters: Stir the melted chocolate mixture into the first bowl. In the second bowl, stir in the pumpkin purée, oil, cinnamon, and nutmeg.
- Layer and Swirl: Working quickly, drop alternating spoonfuls of the chocolate and pumpkin batters into the prepared pan. Use a small spatula or a table knife to gently swirl the two batters together to create a marbled effect. Be careful not to overmix.
- Top and Bake: Sprinkle the chopped nuts over the top of the batter. Bake for 40 to 45 minutes, until the brownies are set and a toothpick inserted into the center comes out with moist crumbs attached.
- Cool Completely: Let the brownies cool completely in the pan on a wire rack before cutting into 16 squares.
Recipe Tips
- How to get a beautiful swirl? The key is to work quickly while the batters are still fluid and not to overmix. Just a few gentle passes with a knife in a figure-eight pattern is all you need to create the marbled look without the colors becoming muddy.
- How do you know when the brownies are done? Do not wait for a clean toothpick! The perfect fudgy brownie is slightly underbaked when it comes out of the oven. A toothpick inserted in the center should have moist, sticky crumbs attached.
- Why cool completely before cutting? This is the hardest but most important step! Cooling allows the brownies to firm up and develop their dense, fudgy texture. Slicing them while warm will result in a gooey mess.
- Can I use pumpkin pie spice? Yes! If you have pumpkin pie spice on hand, you can use about 1 ½ teaspoons of it in the pumpkin batter in place of the individual cinnamon and nutmeg.
What To Serve With Pumpkin-Swirl Brownies
These rich, spiced brownies are a perfect fall treat on their own, but they are even better with:
- A dollop of fresh whipped cream or crème fraîche
- A scoop of vanilla bean or cinnamon ice cream
- A cup of hot coffee or a pumpkin spice latte
How To Store Pumpkin-Swirl Brownies
- Refrigerate: Due to the pumpkin, it’s best to store these brownies in an airtight container in the refrigerator. They will keep for up to 5 days and will become even fudgier.
- Serving: They are delicious served cold from the fridge, or you can let them come to room temperature for a softer texture.
Pumpkin-Swirl Brownies Nutrition Facts
- Calories: 300-350 kcal
- Fat: 18g
- Carbohydrates: 35g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different nut?
Absolutely. Toasted pecans or walnuts would be excellent substitutes for the hazelnuts. For a nut-free version, you can top them with toasted pumpkin seeds (pepitas) instead.
What is “solid-pack pumpkin”?
This refers to 100% pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices. Make sure you get the pure purée for this recipe.
Why is there cayenne pepper in the recipe?
The tiny pinch of cayenne pepper in the chocolate batter is a secret ingredient that you won’t taste as “spicy.” Instead, it subtly enhances and deepens the flavor of the chocolate.
Try More Recipes:
- Fudgy Chocolate Brownies with Green Sprinkles Recipe
- Chocolate-Chip Streusel Brownies Recipe
- Fudgy Turtle Brownies Recipe
Pumpkin-Swirl Brownies Recipe
Description
A rich, fudgy chocolate brownie batter is marbled with a creamy, spiced pumpkin batter and topped with crunchy nuts for the perfect fall dessert.
Ingredients
Instructions
- Preheat oven to 350°F. Butter and line a 9-inch square pan.
- Melt the chocolate and butter together.
- Make a base batter by beating sugar, eggs, and vanilla, then mixing in a combination of flour, baking powder, cayenne, and salt.
- Divide the batter in half. To one half, stir in the melted chocolate. To the other half, stir in the pumpkin, oil, and spices.
- Drop alternating spoonfuls of the chocolate and pumpkin batters into the prepared pan.
- Gently swirl with a knife to marble, then top with nuts.
- Bake for 40-45 minutes until a toothpick comes out with moist crumbs. Cool completely before slicing.
Notes
- Letting the brownies cool completely is essential for clean slices and for the layers to set properly.
- Be careful not to over-swirl, or you will lose the distinct marbled pattern.
- The pinch of cayenne in the chocolate batter is a subtle flavor enhancer, not for adding heat.
- These brownies are a fantastic make-ahead dessert for any fall gathering.
Pumpkin-Swirl Brownies Recipe