Are you ready for more pumpkin?! These were so good. Normally I go for a pretty fudgy brownie. These were sort of fudgy and cakey but they were really moist. I will definitely make these again this fall, they are so fun and seasonal…..and just look at how gorgeous they turned out!
8 tablespoons (1 stick) butter
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon vanilla extract
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1 teaspoon cinnamon
1/2 teaspoon all-spice
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups sugar
4 large eggs
1 tablespoon vanilla extract
1 1/4 cups canned pumpkin
1/4 cup vegetable oil
1 teaspoon cinnamon
1/2 teaspoon all-spice
*Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish.
*Melt 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; set aside.
*Melt 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; set aside.
*Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy, 3 to 5 minutes. Beat in flour mixture.
*Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and all-spice. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
*With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
*Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack.
*Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and all-spice. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
*With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Sprinkle with nuts.
*Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack.
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What gorgeous photos!
Those look fabulous! I love pumpkin with chocolate.
This is perfect for the leftover pumpkin in my freezer.
looks amazing, I am definitely going to try this!
They are gorgeous! I bet they tasted delicious!
Wow beautiful! Love pumpkin and chocolate combo!
Your brownies are picture perfect! I love the colors.
i made these last night! i didnt have a 9 by 9, so i used an 8 by 8..which i think caused some issues with baking correctly? i kept it in for longer but the middle was still kind of runny (only the chocolate layer), so they were quite messy but really really good– the choclate definitely overpowered the pumpkin, but i have no issue with that! thanks for the recipe!
Oh my gosh, these look and sound amazing!!! May have to try these out this weekend, thanks for sharing!
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