Pumpkin chocolate swirl brownies

November 16, 2013
November 16, 2013

Pumpkin chocolate swirl brownies

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Pumpkin chocolate swirl brownies


HEY GUYS. I’M BACK. And with pumpkin chocolate swirl brownies no less 🙂

It’s been a long month or so. I’ve been working my butt off in my real-person job. I’m working as the head of catering, events, and social media for a group of restaurants in Ann Arbor, and I just love it. I eat a bunch of amazing food, get to meet with people planning weddings and cocktail parties, and instagram like 4 pictures of food every day. But, it does leave me with close to zero time to do things like work on broma. So today I said broma I miss you, let’s make a stellar post. And voila, these pumpkin chocolate swirl brownies are the result. Hope you enjoy!

For the brownies:

8 tablespoons (1 stick) unsalted butter, plus more for pan
6 ounces bittersweet chocolate, chopped
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cups sugar
4 large eggs
1 tablespoon pure vanilla extract
1 1/4 cups solid-pack pumpkin puree
1/4 cup vegetable oil
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Cut a length of parchment that will cover the bottom and two sides (makes it much easier to remove), and line the pan with it. Butter the lining as well.

Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.

Whisk together flour, baking powder, cayenne, 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 and well combined, 3 to 5 minutes. Beat in flour mixture.

Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. If you find that it is a little thick (as mine was) add a little more batter (a few tablespoons or so) until it is more pourable. This is important because mine was quite thick, and the pumpkin half was quite thin, so I had trouble swirling the two together.

In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. 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. Be sure to get your knife all the way to the bottom of the pan–I didn’t, and ended up with a chocolate base, not that it is such a bad thing. Sprinkle with nuts, if using.

Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack before cutting.

Recipe from Smitten Kitchen.

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