Soft Pumpkin Brownies
"A twist on a classic brownie recipe, this Soft Pumpkin Brownies are perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices."
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.
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