“A twist on a classic brownie recipe, this Soft Pumpkin Brownies is perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices.”
Prep: 20 m Cook: 40 m Ready In 1 h
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SOFT PUMPKIN BROWNIES
To make this Soft Pumpkin Brownies, You’ll need the following Ingredients:
Ingredients:
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree
3/4 teaspoon ground cinnamon
1/2 cup chopped walnuts
1/2 teaspoon ground cloves
1/4 cup cocoa powder
1/2 teaspoon ground nutmeg
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8×8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it’s evenly moistened. Divide the batter in half in two separate bowls.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula, gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Soft Pumpkin Brownies
Soft Pumpkin Brownies
Equipment
- Oven
- Baking Pan
- Bowl
Ingredients
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup butter, melted
- 1 1/2 cups white sugar
- 2 tsp vanilla extract
- 3 eggs
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pumpkin puree
- 3/4 tsp ground cinnamon
- 1/2 cup chopped walnuts
- 1/2 tsp ground cloves
- 1/4 cup cocoa powder
- 1/2 tsp ground nutmeg
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
- In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
- Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
- Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula, gently through the layers in a swirling motion, to create a marbled appearance.
- Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
