Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 cup brown sugar
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- Mix the brownie base: In a medium bowl, combine the melted butter, granulated sugar, eggs, and vanilla extract. Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Make the pumpkin swirl: In a separate bowl, mix pumpkin puree, cinnamon, nutmeg, cloves, ginger, and brown sugar until smooth.
- Assemble: Pour half the brownie batter into the prepared pan. Spoon pumpkin mixture over the batter. Add remaining brownie batter in dollops, then use a knife to swirl the layers together gently.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely in the pan before cutting into squares.
Notes
Pumpkin puree is not the same as pumpkin pie filling—don’t mix them up.