Fudgy Pumpkin Spice Swirl Brownies
Pumpkin spice puree swirled into a ultra-rich fudgy chocolate chip brownie batter finished with sea salt.
Equipment
- Mixing bowl
- Whisk
- Silicone Spatula
- Parchment paper
- 9x9 baking pan
Ingredients
For The Brownie Batter
- 1/2 cup unsalted butter 1 stick
- 6 oz semi-sweet chocolate chopped or chips
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour or 1:1 gluten free flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup chocolate chips or choice optional
For The Pumpkin Spice Swirl
- 2/3 cup Pumpkin puree not pumpkin pie mix
- 2 Tbsp Pumpkin spice
- 2 Tbsp Avocado oil or vegetable oil
For The Topping
- Sea salt
Instructions
For The Brownie Batter
- Preheat your oven to 350℉. Line a 9x9 baking pan with parchment paper for easy removal.
- In a microwave-safe bowl, melt the butter and the chocolate together in 30-second intervals, stirring until smooth. Let cool slightly. Whisk in both sugars, then add the eggs and vanilla. Mix until glossy.
- Sift in the flour and cocoa powder. Fold to combine.
- Add in a few extra chocolate chips if desired.
Make The Pumpkin Swirl
- In a small bowl, mix all your ingredients together.
- Pour your brownie batter to your prepared baking dish and dollop the pumpkin spice puree mix on top.
- Using a knife, swirl together as much or as little was you like.
- Add a few more chocolate chips if desired.
- Bake 25-30 minutes or until a toothpick comes out with a bit of brownie batter on it and your edges are set.
- Let the brownies cool completely in the pan before slicing. The longer they cool the fudgier they become. I like to store mine in the fridge!
Notes
- Calories: 272
- Fat: 15.3g
- Carbohydrates: 33.2g
- Protein: 2.6g