Name: Fudgy Pumpkin Swirl Brownies
Prep time: 15 min
Cook time: 25 min
Ingredients: 120 grams (1/2 cup) unsalted butter; 200 grams (7.05 oz) dark chocolate (60-75% cocoa solids); 100 grams (1/2 cup) granulated sugar; 100 grams (1/2 cup) brown sugar; 3 large eggs; 1 teaspoon vanilla extract; 60 grams (1/2 cup, 2.1 oz) all-purpose flour; 50 grams (1/2 cup, 1.76 oz) cocoa powder; pinch of salt; 100 grams (3.52 oz) pumpkin puree (I used homemade); 100 grams (3.52 oz) cream cheese; 1 egg; 30 grams (1.05 oz) granulated sugar; 2 tablespoon all-purpose flour; 1/2 teaspoon cinnamon; pinch of nutmeg

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Fudgy Pumpkin Swirl Brownies, made from scratch with dark chocolate are moist, fudgy and incredibly delicious, and possibly the best brownies I ever had!

The pumpkin season is in a full swing, so it is time to publish some kind of pumpkin recipe. I decided for the “first pumpkin recipe of the season” to be this Fudgy Pumpkin Swirl Brownies. I mean, yeah, everyone has it’s own recipe for this kind of brownies, but you simply can’t beat brownies, and I had to make my own version.

This brownies are extremly fudgy, just how good brownie should be, and really rich in chocolate flavor. This brownie is bringing the best of both, pumpkin and chocolate together. This recipe for the brownies would be marvelous all on its own, but added swirl of pumpkin throughout really puts them over the top.

Whether you sneak a few for yourself and give away the rest, or hog the whole pan, you are going to love these festive fall brownies.

Happy baking,

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5 from 3 votes

Fudgy Pumpkin Swirl Brownies

Prep Time15 mins

Cook Time25 mins

Author: Mihaela

Equipment

20x20 cm (8x8 ich) baking pan

Ingredients

120 grams (1/2 cup) unsalted butter
200 grams (7.05 oz) dark chocolate 60-75% cocoa solids
100 grams (1/2 cup) granulated sugar
100 grams (1/2 cup) brown sugar
3 large eggs
1 teaspoon vanilla extract
60 grams (1/2 cup, 2.1 oz) all-purpose flour
50 grams (1/2 cup, 1.76 oz) cocoa powder
pinch of salt

Pumpkin Swirl

100 grams (3.52 oz) pumpkin puree I used homemade
100 grams (3.52 oz) cream cheese
1 egg
30 grams (1.05 oz) granulated sugar
2 tablespoon all-purpose flour
1/2 teaspoon cinnamon
pinch of nutmeg

Instructions

Preheat oven to 180 °C (350°F). Line 20x20 cm (8x8 inch) baking pan with baking paper. Set aside.
Make the pumpkin swirl mixture: Add all the ingredients in the bowl and with an electric mixer, beat until smooth. Set aside.
Make the brownie mixure: In a bowl whisk together flour, cocoa powder and salt. Set aside. Add chocolate, butter and sugars in a heatproof bowl and set over a pan of simmering water, stirring occasionally until melted and smooth, and mixture is glossy, about 4-5 minutes. We want sugars to melt a bit too.
Allow mixture to cool slightly, then add in vanilla and eggs one at a time, whisking in between each addition.
Fold in dry ingredients until just combined.
Pour 3/4 of the brownie batter into the bottom of prepared pan and smooth into an even layer. Drop spoonfuls of pumpkin swirl batter onto brownie batter in pan. Then add spoonfuls of the rest of brownie butter over pumpkin mixutre. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
Bake 30-40 minutes until a toothpick comes out mostly clean (there should be some moist crumbs since we want brownies to be fudgy). Allow to cool completely before cutting into bars. Store in airtight container.