Description
Indulge in the perfect autumn fusion with these decadent pumpkin fudge brownies. This recipe marries a rich, fudgy chocolate base with a silky, spiced pumpkin swirl, creating a beautiful marbled dessert. It is an approachable, comforting treat that fills your home with the warm aromatics of cinnamon and pumpkin pie spice, making it the ideal centerpiece for cozy gatherings or a peaceful afternoon indulgence.
Ingredients
3/4 cup semi-sweet or dark chocolate chips
1/2 cup unsalted butter, softened
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 cup pumpkin puree
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Divide the wet mixture into two separate bowls.
To one bowl, fold in half the flour mixture and the pumpkin puree combined with pumpkin pie spice.
To the second bowl, fold in the remaining flour mixture and the melted chocolate chips.
Drop alternating spoonfuls of the two batters into the prepared pan.
Use a butter knife to gently swirl the batters together to create a marbled effect.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Allow to cool completely in the pan before cutting into squares.
Notes
Ensure your pumpkin puree is 100% pure pumpkin and not pumpkin pie filling. For a richer flavor, toast the chocolate chips slightly before adding to the batter. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie
- Calories: 240
- Sugar: 22g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg