Pumpkin Swirl Brownies

Hello FALL! These brownies are for when you’re craving something chocolate-y, but you’re also in the mood for all the warm, cozy pumpkin vibes! Bring on the sweater weather!

PUMPKIN SWIRL BROWNIES

Time: 1.5 hours // Servings: 15-20

INGREDIENTS

FOR THE BROWNIE BATTER DOUGH

  • 1 cup semi-sweet chocolate chips, divided

  • 3 tbsp unsalted butter, at room temperature

  • 1/2 cup + 1 tbsp all purpose flour

  • 2 tbsp cocoa powder

  • 3/4 tsp cornstarch

  • 1/2 tsp baking powder

  • 1/4 tsp salt

  • 2 tbsp granulated sugar

  • 1/2 cup brown sugar

  • 1 egg

  • 1 tsp vanilla extract

FOR THE PUMPKIN PIE SPICE

  • 1/2 tbsp ground ginger

  • 1 tsp ground cinnamon

  • 1/2 tsp ground allspice

  • 1/2 tsp ground cloves

  • 1/2 tsp ground nutmeg

FOR THE PUMPKIN DOUGH

  • 3/4 cup all purpose flour

  • 3/4 tsp cornstarch

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 3 tbsp unsalted butter, at room temperature

  • 1/2 cup brown sugar

  • 1/4 cup unsweetened 100% pumpkin puree (I use Libby's but any 100% pumpkin will work)

  • 1 tsp vanilla extract

DIRECTIONS

Make the brownie batter:

  • In a small microwave-safe bowl, heat 1/2 cup of the chocolate chips with the butter in the microwave on 50% power in 30-second increments. Stir well between each increment. Repeat just until the chocolate is melted. Set aside.

  • In a medium bowl, whisk together the heat-treated flour, cocoa powder, cornstarch, baking powder, and salt until well combined. Set aside.

  • Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the granulated and brown sugar and mix on medium until well combined, about two minutes. Use a rubber spatula to scrape the bowl. Add the egg and vanilla and mix just until well incorporated, about 2 minutes. The mixture will be very runny.

  • Add the flour mixture and mix on ow just until the powdery texture of the flour disappears, about 30 seconds. Scrape the bowl and mix a final 15 seconds.

  • Remove the bowl from the mixer and use a rubber spatula to fold in the remaining 1/2 cup chocolate chips. Place bowl in the freezer while you make the pumpkin dough.

Make the pumpkin dough:

  • Preheat the oven to 350 degrees and line a 9x13 pan with parchment paper.

  • Make the pumpkin pie spice. In a small bowl, whisk together the ginger, cinnamon, allspice, cloves, and nutmeg. Measure 1/2 tablespoon of pumpkin pie spice. Store the rest in an airtight container for later use.

  • In a medium bowl, whisk together the pumpkin pie spice, heat-treated flour, cornstarch, baking soda, and salt. Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium spread until smooth and creamy, about 2 minutes. Add the brown sugar and mix on medium until light and fluffy; about 4 minutes will do the trick. Use a rubber spatula to scape the bowl. Add the pumpkin puree and vanilla and mix until fully incorporated, about 2 minutes.

  • Add of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until convinced. Scrape the bowl and mix a final 15 seconds.

Assemble the bars:

  • In a large bowl, add half of the brownie batter and half of the pumpkin dough. Use a rubber spatula to gently swirl together. (2-3 stirs is fine two separate doughs should still be visible.)

  • Add the rest of the doughs and give it a few more stirs.

  • Transfer mixture to parchment lined 9x13 pan. Bake for about 30 minutes or until set in the middle.

  • Once completely cooled, cut into squares. Store in an airtight container for up to 1 week!

Kristen Page