Chocolate. Pumpkin. Brownies.
TBH, I’m such a pumpkin purist (pumpkin pie? Good. Pumpkin bread? Good. Pumpkin spice Oreos or M&Ms? No thanks.) that I just wasn’t sure how much I’d like these brownies. Pumpkin and chocolate typically falls into the questionable category for me, but, on a Sunday when I just wanted to bake the day away, these small batch brownies were just calling to me.
The result is a super fudgy, chocolatey brownie with just the slightest hint of pumpkin. Not overly pumpkiny, just enough to let you know it’s there. I really loved these brownies, and so did Shaun, who is typically not even a dessert eater!
The brownie thief! Try taking photos of delicious brownies and not have your toddler steal some. It’s just not possible.
These are perfectly enjoyed cut into small brownies because they are so chocolatey that truly, all you need is a lil bit. But if you actually need a lot bit, that’s ok too.
I adapted this recipe from Dessert for Two. I cut down on some of the butter and sugar and used a mix of spices rather than pumpkin pie spice, which, for me, can just be too spicy and not pumpkiny enough. As you can see, my brownies didn’t come out swirly and pumpkin topped like Christina’s did. Why? I don’t know. But, the taste made up for the appearance and I kind of loved it.
I also love that these are small batch, made in a bread loaf pan (genius!). I’m the primary dessert eater around here and I don’t need a 9x13” pan of delicious, chocolately fudgy brownies lying around.
Pumpkin Swirl Brownies
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Keywords: bake dessert cake brownie fall
Ingredients (2 huge brownies, 4 avg brownie)
- 6 Tbsp unsalted butter
- 1/2 C unsweetened cocoa powder
- 3/4 C granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 large egg
- 1/2 cup all-purpose flour
- 1/3 C pumpkin puree
- 1 Tbsp granulated sugar
- 1 large egg yolk
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1/4 tsp cloves
Preheat oven to 325.
Grease and line a 9x5” loaf pan with parchment paper, leaving some overflow so that the brownies can be lifted out of the pan.
Combine the butter, cocoa powder, and 3/4 C of sugar in a bowl and microwave for 30 seconds. Stir and heat for another 30 seconds.
Stir until the ingredients are completely combined, and set aside to cool for a few minutes.
Add vanilla, salt and egg, stirring until completely combined.
Gently mix in the flour, stirring until just combined. Do not overmix.
In a separate bowl, mix together the pumpkin, sugar, egg yolk and spices with a spoon.
Pour the brownie batter into the pan and top with dollops of the pumpkin batter. Swirl with a butter knife.
Bake for 45 minutes.
Let the brownies cool in the pan, then cut and enjoy!