Go Back
- ⅓ cup unsweetened cocoa powder - ½ cup all-purpose flour - ¼ teaspoon baking powder - ¼ teaspoon salt - ½ cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - ¼ teaspoon ground cinnamon - ½ cup semi-sweet chocolate chips To create these bakery-style chocolate pumpkin swirl brownies, you need both dry and wet ingredients. First, gather your dry ingredients. Cocoa powder gives the brownies their rich, chocolatey taste. All-purpose flour provides the structure. Baking powder helps them rise, while salt enhances the flavors. For the wet ingredients, start with melted unsalted butter. This makes the brownies rich. Granulated sugar adds sweetness. The eggs keep the brownies moist and give them a nice texture. Vanilla extract brings warmth, while pumpkin puree adds moisture and flavor. Pumpkin pie spice and ground cinnamon give a hint of fall with every bite. Lastly, don’t forget the add-ins! Semi-sweet chocolate chips melt into the brownies, adding extra chocolate goodness. Mixing these ingredients well creates a batter that is both tasty and satisfying. - Preheat your oven to 350°F (175°C). - Grease an 8x8 inch baking pan. Line it with parchment paper, letting some hang over the edges. This helps with easy removal later. - In a medium bowl, mix melted butter and sugar. Whisk until smooth and fully blended. - Add the eggs, one at a time. Whisk well after each one. - Pour in the vanilla extract and mix until combined. - In another bowl, sift together cocoa powder, flour, baking powder, and salt. Gradually fold this into the wet mix. Stir until just combined. Avoid overmixing. - Gently fold in the semi-sweet chocolate chips. Make sure they're evenly mixed. - In a separate bowl, combine pumpkin puree, pumpkin pie spice, and ground cinnamon. Mix until smooth. - Pour half of the chocolate batter into the prepared pan. Spread it evenly across the bottom. - Add spoonfuls of the pumpkin mixture on top of the brownie batter. Then, follow with the remaining brownie batter. Spread it over the pumpkin layer. - Use a knife or skewer to gently swirl the layers together. - Bake in the preheated oven for 25-30 minutes. Check with a toothpick; it should come out with a few moist crumbs but not wet batter. - Let the brownies cool in the pan for at least 15 minutes. - Use the parchment overhang to lift them out of the pan. Place them on a wire rack to cool completely before slicing. To create a lovely swirl in your brownies, use a knife or skewer. Start at one edge and gently drag it through the batter. Make simple, back-and-forth motions. This will blend the chocolate and pumpkin layers without mixing them too much. Remember, less is more! Overmixing can lead to a muddy look. Aim for a beautiful marbled effect. Oven calibration is key for perfect brownies. Always preheat your oven to 350°F (175°C). This helps the brownies cook evenly. To check if they are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If wet batter sticks to the toothpick, bake for a few more minutes. After baking, let the brownies cool in the pan for about 15 minutes. Use the parchment paper to lift them out. Place them on a wire rack to cool completely. This helps them set and makes cutting easier. For clean slices, wipe your knife between cuts. A sprinkle of powdered sugar adds a nice touch. You can dust it over the top just before serving. For an extra treat, add whipped cream or vanilla ice cream on the side. This makes your brownies feel more special. Serve them warm for a tasty, gooey delight! {{image_4}} You can change the taste of your brownies easily. Adding nuts gives a nice crunch. I recommend walnuts or pecans for a rich flavor. You can also mix in white chocolate chips for a sweet twist. For spices, try cardamom or nutmeg. These can add warmth and depth to the pumpkin flavor. If you want a lighter version, swap out some ingredients. Use applesauce instead of butter for a moist brownie. You can also use coconut oil or a plant-based butter for a dairy-free option. For a gluten-free treat, replace all-purpose flour with almond flour or oat flour. These swaps keep the brownies tasty while making them healthier. To make your brownies extra special, serve them warm. Add a scoop of vanilla ice cream on top for a creamy contrast. A dollop of whipped cream also pairs well. Enjoy these brownies with a cup of coffee or tea. The flavors balance nicely and make for a delightful treat. To keep your brownies fresh, store them in an airtight container. This prevents them from drying out. A glass or plastic container with a tight lid works well. Place a piece of parchment paper between layers to avoid sticking. Store them at room temperature for up to four days. If you want them to last longer, refrigeration is an option. Just know that cold can change their texture slightly. You can freeze these brownies for later enjoyment. First, let them cool completely. Then, wrap them tightly in plastic wrap. After that, place them in a freezer-safe bag or container. Make sure to label the container with the date. They can last up to three months in the freezer. To defrost, move them to the fridge overnight. If you want them warm, heat them in the microwave for a few seconds. Enjoy them fresh! You can use applesauce or mashed banana. Both add moisture and sweetness. If you try applesauce, use the same amount as pumpkin. For mashed banana, use a bit less since it's thicker. Cocoa powder is not a good swap for chocolate chips. Cocoa powder is dry and lacks sweetness. Instead, you can add more cocoa powder to the batter if you want a richer flavor. Check with a toothpick. Insert it into the center of the brownies. If it comes out with a few moist crumbs, they are done. If the toothpick is wet, bake for a few more minutes. Yes, you can! Bake the brownies and let them cool completely. Store them in an airtight container. They will stay fresh for about three days. Use a sharp knife for clean edges. To get neat slices, wipe the knife with a damp cloth between cuts. This will help prevent sticking and give you perfect squares. This guide took you through each step of making delicious pumpkin brownies. You learned about the key ingredients, from cocoa powder to pumpkin puree, and how they come together. I shared tips for achieving a perfect swirl and baking them just right. Remember, you can customize these brownies with different add-ins or healthier swaps. Store them well to keep them fresh or freeze them for later. With these steps and tips, you can make yummy brownies that everyone will love. Enjoy your baking adventure!

Bakery-Style Chocolate Pumpkin Swirl Brownies

Indulge in the ultimate treat with these Bakery-Style Chocolate Pumpkin Swirl Brownies! Rich chocolate meets creamy pumpkin for a delightful twist on a classic dessert. Discover how to make these deliciously moist brownies with simple ingredients and easy steps. Perfect for fall gatherings or a cozy night in, these brownies will have everyone reaching for seconds! Click to explore the full recipe! #ChocolateBrownies #PumpkinSpice #FallBaking #DessertRecipes
Print Recipe Pin Recipe

Ingredients
  

½ cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

½ cup semi-sweet chocolate chips

1 cup canned pumpkin puree

1 teaspoon pumpkin pie spice

¼ teaspoon ground cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, letting some of the paper hang over the edges for easy removal later.

    In a medium mixing bowl, combine the melted butter and granulated sugar. Whisk together until the mixture is smooth and fully blended.

      Add the eggs, one at a time, whisking thoroughly after each addition. Incorporate the vanilla extract and mix until combined.

        In a separate bowl, sift together the cocoa powder, all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.

          Gently fold in the semi-sweet chocolate chips, ensuring they're evenly distributed throughout the brownie batter. Set the bowl aside.

            In another bowl, mix together the pumpkin puree, pumpkin pie spice, and ground cinnamon until you achieve a smooth and uniform mixture.

              Pour half of the chocolate brownie batter into the prepared baking pan, spreading it evenly across the bottom.

                Add spoonfuls of the pumpkin mixture on top of the brownie batter, then carefully follow with the remaining brownie batter, spreading it over the pumpkin. Use a knife or a skewer to gently swirl the top layers together in a marbled effect.

                  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid wet batter).

                    Once baked, allow the brownies to cool in the pan for at least 15 minutes. Using the parchment overhang, carefully lift them out of the pan and place them on a wire rack to cool completely before slicing.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 brownies

                        - Presentation Tips: For a lovely finish, dust the top of the brownies with a light sprinkle of powdered sugar before serving, and consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra indulgence.