Pumpkin swirl brownies

I had to use up leftover pumpkin puree somehow… so I decided on this recipe because it seemed different & different can be good.

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 & 1/2 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1/2 cup mini chocolate chips
  • 1 cup pumpkin puree
  • 1 & 1/2 teaspoons pumpkin pie spice
Sift the flour, baking powder, and salt in a bowl. In a medium saucepan, melt the butter over medium heat. Continue stirring while it foams until it browns and you can see brown specks at the bottom and it smells toasted. Then remove from heat and let cool a little. Add sugar & vanilla extract. Beat in eggs one at a time. Then, combine the wet & dry mixtures.
Separate the batter in half into two bowls. In one bowl, blend the cocoa powder & chocolate chips. In another, stir the pumpkin puree and pumpkin pie spice. Spread the chocolate batter at the bottom of a prepared 8×8 pan. Then add the pumpkin batter on top and use a knife to create swirls. Bake at 350*F for about 35 minutes.

One thought on “Pumpkin swirl brownies

  1. Pingback: Baking To Do List | Eat cake for breakfast

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