Marbled pumpkin and chocolate batters make these pumpkin brownies a wonderful fall treat. These brownies are the perfect end to a great meal.
Brownies are one of my favorite desserts. I am always trying to find a new way to make a brownie. When the season turns and fall approaches these become one of my go to recipes. They have a wonderfully chocolatey flavor and also a hint of pumpkin pie. I have found that this is a winning combo and when I brought these to a holiday party they disappeared very quickly. I promise when you try these you’ll want to make them all the time.
In this recipe
This recipe has all the classic brownie ingredients as well as many pumpkin pie ingredients as well.
Brown sugar: will add some caramel notes to the brownie.
Butter: make sure that it is melted, unsalted is better. However if you are using salted butter omit the additional butter.
Bourbon: because why not. This pairs well with both the pumpkin and chocolate. Can be substituted for vanilla or maple syrup.
Spices: are those that are found in pumpkin pie. Cinnamon, nutmeg and allspice. However clove and ginger can be added as well.
Making the batter
This recipe has two stages. The first part is going to be the batter base. Start by whisking the sugars, eggs, bourbon and melted butter together. Once they are combined you can add the flour, baking powder, and salt mixture. You will want to make sure that you whisk gently and incorporate the flour. It is ok if there are a few little lumps of flour. Be sure to not overmix because you will be mixing again.
Once the batter base is made you will want to separate the batter into two bowls. Personally I will add a little bit more of the base to the bowl I will be making the chocolate portion in. The reason is the cocoa powder will absorb a lot of liquid. This way the batters will stay closer to the same consistency when they cook. It doesn’t need to be much more than pumpkin side but it will help keep everything the same consistency.
Marbled pumpkin brownies
I like to make lots of dollops for the batter. Once I cover the bottom of the baking dish with alternating dollops of batter I will rotate the dish 90 degrees. This will help give you many interesting swirls in the brownie as it cooks. You can also take a knife for each layer to make additional swirls if you want. You really don’t need to do too much swirling since cooking will help take care of that. You can even see in my photo that the chocolate dollop almost in the center disappeared once it was baked.
Looking for other pumpkin recipes?
- Mixing Bowl
- 8 x 8 inch baking dish
- 3 eggs room temperature
- 1 cup brown sugar packed
- 3/4 cup all purpose flour
- 3/4 cup butter unsalted, melted
- 1/2 cups sugar
- 1/2 cup bittersweet chocolate chips
- 1/2 cup pumpkin puree
- 1/4 cup cocoa powder
- 1 tablespoon bourbon can substitute maple syrup or vanilla
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- Preheat oven to 350F, 177C, or gas mark 4. Grease an 8×8 inch baking pan and set aside.
- In a mixing bowl, whisk the flour, baking powder, and salt until they are completely combined.
- In another bowl, whisk the melted butter, sugar, eggs, and bourbon. Using a spoon, mix in eggs one at a time. Add in the flour mixture and gently mix until it is just combined. Place half of the batter in the other mixing bowl.
- In one bowl stir in cocoa powder and chocolate chips into the batter. In the other bowl mix in the pumpkin puree, cinnamon, allspice, and nutmeg.
- Place alternating dollops of each batter making sure to rotate the pan 90 degrees for each layer. If desired you can swirl the top.
- Place in the oven and bake for 45 minutes or until a toothpick or knife inserted in the middle comes away clean.