I made these tasty brownies for our soup kitchen to have after their thanksgiving dinner. I made 120 of them and they were a big hit!

Pumpkin Swirl Brownies


8 TBSP (1stick) of unsalted butter, plus more for pan
6 ounces bittersweet choc, chopped
2 cups all purpose flour
1/2 tsp salt
1 tsp of baking powder
1 1/2 cups sugar
4 large eggs
1 TBSP pure vanilla extract
1 1/4 cups pumpkin puree ( use can)
1/4 cups vegetable oil
1 tsp ground cinnamon
1/4 tsp ground nutmeg


Preheat oven to 350 degrees. Butter a 9 inch square pan or spray pan with a non stick cooking spray.

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

Whisk together flour, baking powder, and salt in a large bowl; set aside. In a medium bowl, add sugar, eggs, and vanilla. Beat until fluffy and well combined, 3 to 5 mins. Beat in flour mixture.

Divide batter between two medium bowls ( about 2 cups per bowl). Stir chocolate mixture into one bowl. In the other bowl, stir in pumpkin, oil, cinnamon and nutmeg. Transfer half of chocolate batter to greased baking 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 the batter doesn't set!!

With a knife, gently cut through all the layers or swirl to create a marbled effect.

Bake for 40 to 45 min or until toothpick comes out clean. Let cool completely before cutting.

Regina of ReginaTherrienstock

Comments (1)

On December 12, 2014 at 8:47 PM , Deb (Two Cheeky Monkeys) said...

Oooh, this recipe looks interesting! Though being in Australia, I'm not sure I can find canned pumpkin.