Pumpkin Swirl Brownies (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter.
02 - 1 cup granulated sugar.
03 - 2 large eggs.
04 - 1 teaspoon vanilla extract.
05 - 1/3 cup cocoa powder.
06 - 1/2 cup all-purpose flour.
07 - 1/4 teaspoon baking powder.
08 - 1/4 teaspoon salt.
09 - 1/2 cup canned pumpkin puree.
10 - 1 large egg yolk.
11 - 2 tablespoons granulated sugar.
12 - 1/2 teaspoon ground cinnamon.
13 - 1/4 teaspoon ground nutmeg.

# Instructions:

01 - Preheat the oven to 350°F (175°C) and grease an 8x8-inch baking pan.
02 - In a microwave-safe bowl, melt the butter. Stir in sugar, eggs, and vanilla extract until well combined.
03 - Add cocoa powder, flour, baking powder, and salt to the wet ingredients. Mix until fully incorporated.
04 - Pour half of the brownie batter into the prepared pan, spreading evenly.
05 - In a separate bowl, mix together pumpkin puree, egg yolk, sugar, cinnamon, and nutmeg.
06 - Drop spoonfuls of the pumpkin mixture on top of the brownie batter and swirl with a knife or toothpick.
07 - Pour the remaining brownie batter on top and swirl again if desired.
08 - Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool before cutting.

# Notes:

01 - For extra decadence, drizzle melted chocolate on top before serving.
02 - Store leftovers in the fridge for up to 3 days for the best texture.

Back