Pumpkin Brownies

When thinking about brownies, the flavor of chocolate is the most obvious one, but there are plenty of different brownies recipes. Some call for milk chocolate while others are based on dark chocolate. Some have unusual add-ins like marshmallows or butterscotch candies, and then of course there are blondies, which are the vanilla-based version of this otherwise chocolate-based treat.

It would be impossible to try every brownie (and blondie) variation there is, just because the sky is the limit when it comes to customizations on this recipe.

And although it’s impossible to get tired of brownies, it’s always nice to have a few different recipes tucked up your sleeve. This pumpkin brownies recipe is especially tempting, since the sweet pumpkin flavor is incredible with the chocolate.

Pumpkin, versatile ingredient that it is, goes equally well in savory and sweet recipes. But if you never considered adding it to homemade brownies, it’s high time you did – especially when the result is this amazing!

Why You’ll Love the Recipe:

Pumpkin is such a great addition to brownie. It adds flavor as well as moisture. In this recipe the batter is separated into a pumpkin flavored one and a chocolate one, and then the two are swirled together to make the finished brownies as pretty as they are tasty.

How to Serve Them:

Brownies are tasty as they are or you can add a scoop of ice cream or whipped cream.

Can You Make Them Ahead?

Yes, you can make these in advance if you want/

Ingredients:

• Melted butter
• All-purpose flour
• Salt
• Baking powder
• Pumpkin puree
• Ground nutmeg
• Ground cloves
• Ground cinnamon
• White sugar
• Eggs
• Vanilla extract
• Semisweet chocolate chips
• Cocoa powder
• Chopped walnuts

How to make Pumpkin Brownies:

Preheat the oven to 350°F and grease an 8-inch square baking dish.

Stir the flour with the salt and baking powder.

Mix the melted butter, vanilla and sugar in another bowl.

Mix the eggs into the butter mixture one at a time.

Gradually mix in the flour mixture and then divide the batter between 2 bowls.

Mix the pumpkin, walnuts and spices into one mixture and the chocolate and cocoa powder into the other.

Spread half of the chocolate mixture into the prepared pan followed by half of the pumpkin mixture.

Add the remaining batters on top in dollops then drag a butter knife through them to swirl.

Bake for 45 minutes or until done, then cool, slice, and serve.

Homemade brownies are always good, whether you’re enjoying them as a snack or for dessert. This recipe takes the classic dish to the next level by adding juicy pumpkin. You are going to be bowled over by how amazing these are.

Storage Instructions:

Make sure any leftovers are fully cool before storage. Keep leftover brownies in an airtight container at room temperature and eat within 3 days. You can also freeze them for up to 6 months, with parchment paper between each one so they don’t stick together.

Variations and Substitutions:

Add walnut or pecans, try caramel, milk or even white chocolate chips in place of the semisweet ones, or consider a cream cheese frosting for extra indulgence.