Ingredients:
For the Brownie Layer:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
For the Pumpkin Layer:
1/2 cup canned pumpkin puree
1 large egg
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cup all-purpose flour
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
Make the Brownie Layer:
In a medium bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla extract, mixing until well combined.
Sift in the cocoa powder, flour, salt, and baking powder. Stir until the batter is thick and well combined. Set aside.
Make the Pumpkin Layer:
In a separate bowl, mix the pumpkin puree, egg, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and flour. Stir until everything is well combined.
Layer the Batter:
Pour 2/3 of the brownie batter into the prepared pan and spread it evenly. Next, pour the pumpkin mixture on top, spreading it out gently.
Drop spoonfuls of the remaining brownie batter over the pumpkin layer. Use a knife or toothpick to swirl the brownie and pumpkin layers together for a marbled effect.
Bake:
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Allow the brownies to cool completely in the pan before slicing.
Serve:
Once cooled, cut into squares and enjoy your pumpkin brownies with a cozy drink!
Prep Time: 15 minutes | Cook Time: 30-35 minutes | Total Time: 50 minutes | Servings: 9-12 brownies | Calories: Approximately 220 kcal per serving
